rose petal, peach, strawberry and orange zest


tea, pink lady apple and
juicy red berry

Growing Conditions

The early, moderate growing season in 2017 made for another excellent vintage
in the Napa Valley. The pinot noir fruit is sourced from the forty year old
Martini clone vines of the neighboring Haynes vineyard in Coombsville. The
soils are primarily compressed volcanic ash (Tufa) and alluvial clays that provide
great structure in the wine and allow for longer development and aging in the
bottle. Winemaker Ken Bernards ensures the vineyard is cultivated and
harvested solely for the rosé, picking fruit at lower Brix to preserve aromatics
and acidity.


The grapes are harvested for the rosé and vinified using whole clusters and
direct press with no skin contact. This allows for gentle run off of the naturally
pressed juice similar to a cuvée in sparkling wine production. The method
produces an elegant and nuanced style with balance and complexity. Gravity
flow preserves delicate flavors and aromas. The juice is barrel fermented four to
five months in neutral oak for a richer mouthfeel.


4-5 months in neutral French oak