This wine is a 50/50 blend: half rosé, half whole cluster Grenache. The rosé of Syrah was basket pressed and fermented in Italian demijohns and the rosé of Grenache was barrel-fermented. These two rosés were blended immediately after fermentation and aged in barrel. The Grenache was fermented with a majority of whole clusters then aged in neutral oak.
My approach to this wine is rooted in my affinity toward traditional methods, even when making an untraditional wine. When making a “chilled red”, it is common to press early to achieve that light, fruit forward profile we are all familiar with. I find that in doing so, you can rob the grapes of their full expression which is brought about by a complete maceration. Instead, I attempt to make the best possible rosé I can and a red wine that is worthy of any of my other bottlings. I do not pre-determine which red wine is going toward this cuvée. Through this method I have two fully realized wines that, when blended and given time together, balance each other out and results in an easy drinking wine that retains a level of complexity.
