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Description
Substantially Cabernet Franc, with some Grolleau and a little Gamay, from 25+ 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 fermentation 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.
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