Central Valley Grenache

[Joe B.]

What percentage of saignee rose do you pull off in order to create a dark red? I read somewhere that the range is 10-30%. Does 10% really make a difference? I want to try it but I think 30% would be better...?

I kinda wing it maybe 10%-15% I'm more looking for concentration of flavor. I have added 2.5 to 5% Syrah before and you quickly add color but the Grenache flavor profile gets muddy real quick if you add too much.