Shatter, Dave Phinney and Joel Gott's first collaborative effort, comes from the small town of Maury in the Roussillon region of France. The hillside Grenache vines were planted over 60 years ago in black schist, a slate-like, rocky soil common to the area. Though nutrient-poor, it retains heat well, allowing the slow ripening Grenache to reach full maturity through cool nights. Tough soil, strong winds and hot days push the vines and cause shatter, or coulure, in the grape clusters, naturally thinning fruit from the vines and producing more intensely concentrated flavors. After harvest, the fruit was cold-soaked for 30 days to help further concentrate the wine, then fermented and aged at Dave's winery in Maury.