This Rose was made from 100% Pinot Noir, using the French saignee method. After hand sorting, the grapes were crushed and allowed to soak on the skins for 48 hours. A small amount of free run juice was then bled and separated from the recently crushed grapes and fermented without further contact with the skins and seeds. The wines were barrel fermented and completed primary and malolactic fermentation and were then aged for 6 months in used, neutral French oak for a short aging period to maintain the lively fruit flavors.