We make a Provence style rosé , pale to fairly deep orange depending on the vintage and always dry on the finish. The idea is to capture and highlight the bright, red fruit characteristics of Pinot Noir both in the nose and on the palate. The result is an extremely enticing wine, with aromas and flavors of strawberry, red raspberry and, in some vintages, orange zest. It’s just delicious!
Pinot Noir fruit was hand-picked and delivered promptly to the winery where it was destemmed and allowed to sit on the skins up to 10 hours, extracting soft tannins and a vibrant, pink hue. Slow, cool fermentation promoted a diversity of flavors ranging from red fruit to floral descriptors. Lees stirring directly following primary fermentation enhanced the voluptuous mouthfeel, and prompt racking retained the fresh fruit flavors.
Citrus, rose petal, fresh strawberry, tropical mango, passion fruit, white raspberry, and a soft full texture.