We harvest this rosé for rosé, meaning we pick it early so it has low alcohol and great, crisp acid. We macerate the Mourvèdre on the skins for about 4 hours and then go straight to press. We then tank settle it off of the gross lees for 24 hours so we can start fermentation with bright and lively juice. The Syrah adds depth and rich mouthfeel, the Cinsault brings out the
brighter, racy notes.
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Columbia Valley, WA | 2023
