A co-fermentation of Syrah/Graciano/Viognier, this is our first rose to have been entirely stomped by foot. After a short two-day maceration, the red fruit was pressed onto the Viognier and completed fermentation on the white skins/stems. The wine was aged in barrel for 15 months before bottling. It is immediately fascinating in its subtlety and aromatic intricacy, and has the potential to age as well as our red wines.
The grapes for this wine were grown by Markus Bokisch in low rolling hills east of Galt, California. The soil is decomposed granite, washed down from the Sierra Mountains.