Bordeaux varieties picked early and sent directly to the press. Limited skin contact time helped to develop a coral color with orange hues. Lush overripe peach, watermelon, and raspberry aromatics. Complemented by flavors of blood orange, ruby red grapefruit, and cantaloupe.
Fermented dry with a commanding acid profile. 50% of the lot was barrel fermented in neutral french oak, previously holding a red wine. A complex medium bodied Rosé that can stand up to even the spiciest of foods.
