As has become gospel here at the winery regarding Rosé, after a cool night harvest, bins of pinot noir clusters are foot treaded, followed by a ~2 hour soak on the skins in the press in order to absorb some color from the skins. Bins are then tipped into the press, where years of honing an perfect rosé press program allows for optimally heightened aromas and the absence of bitter phenols on the finish of the wine. After pressing, the unfermented juice is stabulated on gross lees at 38 degrees F and mixing twice a day with dry ice for a week before racking off of the solids before fermentation. Stabulation provides two essential services for this wine. First, to drop out a bit of unstable color which will eventually brown in the wine. Second, it will drop out some of the heavier red fruited flavors which may stand in the way of the more subtle tones produced by our utilization of a common Gewurztraminer yeast, keeping the wine floral and white fruit toned. Our Rose is 100% tank fermented and aged before bottling.