This wine is a 50/50 blend: half rosé, half red wine. The rosé of Syrah was fermented in barrel and aged sur lie. The own-rooted, organic fruit was our smoothest, prettiest ferment all harvest. It practically made itself and showed it’s beauty immediately in the cellar. 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 for traditional methods. When making a chilled red, it is common to press early to achieve a light, fruit forward profile. I find that in doing so, the grapes are robbed of their full expression which is brought about by a complete maceration. Instead, we craft the best possible rosé and a red wine that is worthy of any of the other bottlings. Through this method, two fully realized wines balance each other out, resulting in an easy drinking wine that retains a level of complexity.
12.5% abv, 6 grams of acid
