Each year we designate vineyard blocks of Bordeaux varietals to go into our rosé program. These blocks are then farmed only for rosé and hand-picked several weeks prior to our red wine harvest. The grapes are gently destemmed and pressed with no additional skin contact. The juice is settled, inoculated with a selection of aromatic yeast, and slowly fermented at low temperatures in stainless steel until dry. Thereafter the wine rests sur lie until bottling in early February. In the tradition of the classic French rosés, ours is delicate and refreshing, pale in color, and bone-dry. Primarily Cabernet Franc, with small amounts of Petit Verdot for additional structure and Malbec for expressive fruitfulness, this wine exhibits flavors of peach, grapefruit, and papaya along with fresh herbs and minerality.