After the pinot noir grapes are loaded into the fermentation tank, a portion of the juice is removed, chilled and fermented entirely in stanless steel to maintain it's delicate fruit-floral character. The skins of the grapes are slightly broken due to the processs of de-stemming releasing some of the color into the juice. The technical French term is "Saignee", and translates as "to bleed".
Red cherries and watermelon with floral hints are dominant characters of this 2013 Rose of Pinot Noir. Subtle hints of toast from the use of champagne yearst round off the aromatics while contributing to a creamy soft mid palate that helps to balance out the crisp acidity.