Each year, we farm and harvest one block of our Estate vineyard specifically for Rosé. Our Dijon 115 clone of Pinot Noir is perfect for this, as it offers great acidity and thinner skins for a delicate fruit profile. We harvest early in the morning, when the fruit is cold, and take it directly to our press to capture the fruit’s natural, fresh fruit characteristics. The juice is then fermented on the lees for 3 months in neutral French oak to help develop complexity while still preserving freshness.