This “GMS” blend was crushed, crafted, and bottled at Sculpterra Winery. The resulting “must” was concentrated with a high skin to juice ratio. The three different wines were fermented and aged separately, then blended. Grenache, the dominate player in this blend, was fermented in stainless and we used yeast GRE to ferment to dryness. We fermented this Grenache slowly, never allowing the temperature to get to more than 80 degrees F. The Mourvèdre was a small lot of only 5.2 tons and also fermented 100% in stainless steel. Mourvèdre ferments fast and exhibits flavors of jam, backed bread, and ripe tropical fruits. Syrah, the darkest wine of the bunch, adds the backbone to this blend with balanced tannins, structure, and dense richness on the finish and brings us flavors of cherry, violent, and lavender, as well as intense red-purple color.