Winemaking

After hand-harvesting the Pinot Noir grapes at night (to preserve freshness
and fruit integrity), the fruit was delivered to the winery where it was
destemmed but not crushed. Winemaker Ana Diogo-Draper cold soaked the
berries in stainless steel tanks for 2-4 hours – just the right amount of time to
extract the delicate fruit flavors and aromas, but ensuring a subtle blush. This
Rosé is made in the saignée (pronounced ‘sonyay’) method which involves the
bleeding off, of a small percentage of the juice (anywhere from 5% - 20%),
after limited contact with the skins, prior to fermentation. The fruit for this wine
comes from our best Estate Pinot Noir blocks and making the Rosé this way
has the added benefit of creating a more concentrated wine for our Limited
Release and Single Vineyard Pinot Noirs. After the saignée, the must left in
the fermentation tanks has a greater surface area ratio of skins to juice, and
therefore the possibility to extract more color and complexity in the final,
post-pressing wine. The bleed juice is fermented in stainless steel,
temperature controlled tanks, at low temperatures, very slowly (in order to
obtain a more aromatic wine). Racked only once, filtered and bottled after five
months.