Producing Pinot Noir as a rosé is all about ensuring the fruit is fresh with a natural bite of acidity versus full polyphenol maturity. To achieve this, the window for picking is small – we knew the style we wanted to achieve so the focus was on when to start the harvest. We managed to get the Sauvignon and Chardonnay in and 'out of the way' just as the Pinot came into its own – just as dawn was breaking the harvest started and it was all done that morning. Both morning and grapes were cool and they were picked quickly, put directly into the press with just a couple hours of maceration before being gently pressed for two and a half hours. The maceration and very soft pressing allowed for gentle extraction of color, and fruit without any green tannins. After pressing the must is chilled in stainless steel and then fermented between 60-64F.

Tasting Notes
A refreshingly pale color due to minimal skin contact, this Pinot Noir rosé offers soft berry-fruit aromas and flavors with an elegant finish.

Food Match
This rosé would pair well with Thai chicken and a watermelon salad or a sun-dried tomato and arugula pizza . This is a great wine for BBQs as well.