The 2016 Rosé of Pinot Noir is fermented until completely dry, therefore, has no residual sugar. This is a vibrant Rosé, made to highlight the delicate unique character of the grapes we grow on our Estate Vineyard. Aromas and flavors of fresh strawberry, bing cherry and plum will delight the senses. This wine has a lively acidity and a delicious finish - just “screaming” for Summer!


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.