Grenache | Landmark Vineyard, Sonoma AVA

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At the base of the Mayacamas Mountain just East of Hwy. 12, Landmark Vineyard is growing some of the finest Mourvèdre and Grenache in the in Sonoma Valley AVA. There are three soil types, composed of gravel, mineral-heavy loam.

Product Quantity

Grenache | Landmark Vineyard - CA


Grenache | Landmark Vineyard - IL



Frozen Black Grapes  Are sold as destemmed grapes. Yields are estimates and vary depending on the vintage, varietal and the winemaker’s pressing and racking style.

  • Pails contain 5 gallons of grapes, yielding approximately 2.5 – 3.5 gallons of finished wine.
  • Drums contain 425 pounds of grapes, yielding approximately 30 gallons of finished wine.
  • Delivery –
    • Grapes can be shipped via FedEx or commercial carrier or picked up at the freezer.
      • FedEx is not available out of Portland, Oregon 
    • If shipping, select the closest location to your destination to reduce shipping cost. 

Fresh Black Grapes are sold by the pound as whole bunches with stems at harvest. Fresh Grapes cannot be shipped.

  • The minimum order for fresh grapes is 100 pounds. Special pricing is available for bulk orders over 2,000 pounds.
  • Fresh grapes are sold net, without containers and must be picked up at the processing site at harvest.
    • California grapes are processed in Petaluma, CA.
    • Oregon and Washington grapes are processed in Underwood WA, (1 hr. east of Portland, OR).
  • Destemming – Please request when you place your order. The destemming cost is 10 cents per pound. Stem weight is calculated at 6%. For example, 100 pounds of fresh grapes will yield 94 pounds of destemmed grapes.

2018 Harvest Pre-order

Pre-order is required on all fresh grape sales.

Pre-ordered frozen pails and drums are sold FOB at the following freezer locations. We can transfer them to another location for an additional fee:

  • NW – Portland, Oregon
  • CA – Richmond, CA

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Winemaking Thoughts

Typically picked at high brix which requires blending with a lower brix selection or the addition of acidulated water in order to keep the alcohol level below 15% ABV. Blends beautifully with Syrah.

Notes on the 2017 Vintage:

Juice Panel: Brix 26.6, 3.85 pH, TA 3.1 g/l, Malic Acid 0.6 g/l, YAN 223

  • Use Lalvin GRE = EnofermCSM yeast.
  • Add a medium portion of yeast food, 0.7 liters of water and 40 gr. of Tartaric acid. Follow safe protocol: fast ferment, 4.5 days on skins, ferment 75° f. Complete malolactic fermentation.