We really enjoy drinking Rosé in the warm summer months, and have grown even fonder of the drier, crisper styles in recent years. Towards that end, we’ve been doing a special early pick of portions of our vineyards so that we can pick dedicated fruit for Rosé production. These early picks have nice aromas, fresh natural acidity and make wonderfully bright and crisp Rosé wines, especially when blended with Rosé made from the saignee (juice bleed) from the Pinot Noir grapes picked at full ripeness a few weeks later. The early pick grapes are whole cluster pressed immediately upon arriving on the crush pad, so we can isolate the juice from the darkly pigmented skins while only pulling a light bit of vibrant pink color. The juice is fermented in stainless steel to preserve its freshness and aroma profile, and then aged for 4 months prior to bottling.