2018 Rose

The most logistically challenging rosé we’ve ever made, the 2018 combines six varietals and a few different approaches to rosé-mak- ing. The Sangiovese, Mourvedre and Grenache were whole-cluster pressed and separately fermented in stainless steel. The Tempra- nillo was destemmed and soaked on the skins 24 hours prior to pressing and fermentation in stainless steel. The Montepulciano was destemmed and fermented 5 days on the skins, pressed to barrel to finish fermentation, then transferred to stainless steel. The small Syrah component was bled (saignée) from a red fermenter after 24 hours skin contact and added to the Grenache tank prior to fermen- tation. The individual components were fermented completely dry, blended after harvest and aged in stainless. All that effort makes for a complex rosé with bright red fruit and a silky texture. This might just be our best rose yet!