A rosé wine with a spine and all its grapey Zin-berry fruit. A specialty fermentation was completed on this wine, sequentially with Pichia kluyveri and traditional Saccharomyces cerevisiae yeast(s) for added flavor and complexity, then aged six months in French oak for suppleness; the same technique Andrew uses to make his Chardonnay. Très cher, n’est-ce pas?
Case count 206
Alc. 13.4%
pH 3.65
TA 5.8
