2016 Grenache

By Merisi Wines

Versatile and balanced. Striking yet approachable.
Just picked strawberries. Fresh flowers. A refreshing and lively interpretation of Grenache. Thanks to the meticulous and thoughtful farming techniques of Ceja Family Vineyards, this Grenache fruit was organically grown which made it readily able to naturally ferment and develop in the cellar; no fining agents were added. Like all of Merisi Wines, the Grenache maintains its natural acidity, which we think helps showcase the flavors and aromas and of course, make it food friendly. Minimal sulfites added at bottling. Discover the versatility of this unsung grape! AWARDS 90 Points by Master Sommelier Catherine Fallis, Planet Grape Wine Review. "Double Gold and Best of Class, 95 points" 2018 Internationals Women's Wine Competition. FREE SHIPPING AFTER ANY 12 BOTTLE PURCHASE. PLEASE NOTE WE CAN SHIP TO ALL STATES EXCEPT MS & NH


Total: $45.00


Merisi’s Grenache is everything you want from a Grenache, aromatic and full of wafting baking spices. It’s light on its feet, yet with a full-on depth of flavor that opens up to be even more wide and compelling the next day! (Not that you’ll probably have it open that long…) Though perfect on its own, pairing it with our nigella seed, garlic popcorn was an accidental yet shockingly good pairing. It really drew out those savory, spice notes and made the Grenache pop even more. DOUBLE YUM. Merisi has won us over, 100%.

Mallory and Martin, Sunday School Wine
April 2021
Vintage 2016
Varietals Grenache
Profile Floral;Aromatic;Floral;Red Fruit ;Plum
Body Medium
Acidity Medium
Tannins Medium
ABV 14%
Vineyard Ceja Family Vineyard
Winemaking Hand Harvested;Low Sulfites;Minimal Intervention;Native Yeast Fermentation
Cases produced 150
2.65 mm
30.00 mm
8.00 mm
Net Weight
1.00 kg
Gross Weight
1.00 kg

Meet the Winemaker

Mandy Donovan


Mandy’s interest and curiosity in wine began at a young age through traveling with her family and watching them collect and taste wines from around the world. (Maybe she tried a little too!). In college, she studied liberal arts with a focus in science and agriculture and worked nights at a wine bar in Vermont. But wine was still just an interest and curiosity. It was not until she moved home to Northern California after serving 2 and half years in the Peace Corps, when she realized it was fall, she desperately needed a job, and it happened to be wine grape harvest. From there, she realized what she wanted to do. She worked up and throughout the wine industry in both the cellar and labs, from Italy to New Zealand, Sonoma and Napa, before returning to graduate school at UC Davis for a Master’s in Viticulture and Enology. Eight years ago, Mandy launched Merisi Wines as a side project, a creative outlet allowing her to work with “alternative” grapes to Cabernet and Chardonnay, which dominated her regular workload. As a winemaker, she never wants to stop exploring new regions and new varietals to work with.

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