Substantially Cabernet Franc, with some Grolleau, from 39 year-old vines, grown on shallow soils of grey schist, rhyolite and sand. Cool-fermented in stainless steel with native yeasts for 2-3 weeks, followed by maturation in tank for 4 to 6 months before bottling. Malolactic conversion is inhibited to produce a fresh, vibrant, yet textural rosé, with good length and intriguing mineral complexity. Vibrant pink colour, this rose is made by direct pressing and vinified like a white wine to capture salinity and structure. No malo yet lovely texture and tension finishing dry. ‘Shimmering orange-pink. Vibrant strawberry and tangerine qualities on the incisive nose, along with bright mineral and floral accents. Taut and energetic on the palate, offering fresh red berry, nectarine, orange zest and floral pastille flavors underscored by a nervy mineral note. Finishes floral and long, with resonating minerality and a hint of pit fruits.’ 91 points, Josh Raynolds, Vinous, June 2021.
- Opens in a new window.