Each year we try to make a Vin Gris or a Rosé by using the French saigne method of running off a small amount of free run juice from just crushed grapes after a short pre-fermentation maceration. The drained juice is then fermented without the tannic influence of the skins and seeds to produce this tantalizing and delightful summer wine. The Vin Gris is a crisp dry table wine, fermented without malolactic fermentation, in used oak barrels. The Rosé is fermented in oak barrels and put through Malolactic fermentation to produce a smooth, delightful, balanced light table wine.
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