On arrival at the winery we sorted the berries by hand and then destemmed each bunch. We then created many different fermentations in order to micro-vinify each lot according to the variety, the site and the character of those berries.

Normally this volume of wine would go into 2-3 different fermentations, losing the individuality of each parcel. We managed each fermentation with total precision, adjusting the maceration regime and temperature of each individual lot.

We practiced the radical method of fermenting red wine in new French oak barrels. We popped the head off each barrel, filled them with uncrushed berries, and then put the head back on.

We then rolled each barrel on specially designed racks in order to achieve the maceration we desired. This technique resulted in fine-grained tannins, a rich and concentrated mouthfeel, perfect oak integration and depth of flavor.

To maximize the intensity of aromatics and flavor we drew off 10-15% from each fermentation, thereby reducing the ratio of juice to skins.

The resulting Rosé was bottled separately and sold, giving 100% of the profits to Breast Cancer.

We aged our wine for 20 months in a combination of new and 1 year old French oak barriques.

Our barrels come from several different coopers.

Our final blend is comprised of just 29% of the wine that we made. We were severely strict in our blending, discarding any lots that were not considered “outstanding” by our winemaking team led by Anne Vawter. Several of the most talented winemakers the Napa Valley consulted on the final blend.

We did not fine or filter the wine prior to bottling.