The low yields of Pinot noir in 2016 severely limited the
amount of Rosé of Pinot noir that we were able to make. Immediately after harvest, we bleed off a
small percentage of the Pinot noir juice to ferment in French oak barrels. At that stage the juice has the primary fruit
aromas, but has not yet absorbed the color and tannins from the skins and
seeds. We only had enough juice to fill
four barrels this year. Fresh,
strawberry, grapefruit, creamy, light oak tannins, delicate salmon color.
A blend of fruit from two Pinot gris blocks in our estate
vineyard. 75% from the white skinned
Pinot gris that we have selected from our original vines. Fermented in a combination of French oak
barrels and stainless steel tanks. 25%
new oak barrels. Tangy, tactile, creamy, milk powder, guava,
grapefruit, pear, long flavorful finish, nerve, interest, persistence, rich,
fresh, complex layers of flavor.