This rose is 64% Grenache and 36% Merlot. Four hours of skin contact followed by light pressing. Stainless fermentation for 12 days before being racked off lees and stored in stainless steel. 13.7% ABV

Whole cluster press, settling for 1 day, cold fermentation in stainless, lees stirred weekly, traditional cold stabilization in stainless, bottle aged for 3 months. 14.13% ABV

Cold soaked for 24-36 hours, fermented for 12-16 days on skin and aged in 100% French Oak (30% new) for 18-20 months. Individually barrel selected. 13.5% ABV

Cold soaked for 24 hours, fermented on skin for 12 days before a light pressing. Barrel aged for 18 months in 100% French Oak (10% New). 14.9% ABV

Cold soaked for 36 hours, fermented on skins for 15 days. Barrel aged for 20 months in 100% French Oak (15 % New). 14.3% ABV

Cold soaked for 36 hours, fermented for 15 days on skin and barrel aged in 100% French oak (25% New) for 22 months. 14.8% ABV

Whole cluster press, settling for 1 day, cold fermentation in stainless, lees stirred weekly, traditional cold stabilization in stainless, bottle aged for 3 months.  14.3% ABV

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