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Pinot Noir and Pinot Gris for their rosé was hand-harvested, sorted, and de-stemmed before undergoing a 12-hour overnight soak at 12 degrees Celsius. The must was then gravity-fed into the pneumatic press where the juice was pressed off the skins slowly and gently. The glycol chilling system allowed them to maintain a clean and controlled ferment that lasted about ten days in stainless steel. The Merlot and Malbec were de-stemmed and sent straight to the press for a short one-hour soak to avoid over-extraction.
Pinot Noir lends this wine rhubarb and Montmorency cherry flavours, coupled with a lively and fresh mouthfeel. The skin-contact Pinot Gris adds a creamy strawberry note to the mid-palate, and they added a dash of Merlot and Malbec to bring in some spice.
