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. All grapes listed under current inventory are frozen.

  • 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:
    • Pails can be shipped via FedEx, LTL or picked up at the freezer. We cannot FedEx drums.
    • FedEx Shipping – Orders from CA and OR ship at the same rate. If shipping to the Midwest or East Coast, select pails from IL for the best rate.

2019 Harvest Pre-order will launch in June. Pre-order is required on all fresh grape sales and recommended for frozen grapes to guarantee availability.

Fresh Black Grapes are sold by the pound as whole bunches with stems at harvest, (Typically September through October). 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.

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.