2021 was a bit of a challenging year for whites and rosé’s. A rainy and “cool” growing season made ripening difficult. To counter these challenges we did more blending than we might otherwise, and did a combination of both direct press rosé and saignee lots. Saignee involves “bleeding” off some of the juice from a red wine lot (before it ferments). We then take that juice and ferment it separately— without the skin contact and tannin, much of the color will drop away, leaving a lovely rosé. We also put the Cinsault portion of this rose through malolactic fermentation. We wanted to create a softer style of rosé that would be just as nice with food as it would be on it’s own.