As in year’s past, the fruit for this vintage of rosé was specifically grown and harvested to craft this wine. Grapes were whole-cluster pressed and the juice was left in direct contact with the skins for a short period of time to achieve the perfect pale, coral pink color. Each batch of rosé was fermented separately in stainless steel tanks at low temperatures to protect the delicate aromas and flavors. After fermentation, the rosé batches were blended together and prepared for bottling in early December.