One of the best Rosés I’ve ever tasted. At first, I thought it was a very light Pinot Noir (which it is.) Spending several days on the skin for the additional color and texture, it’s all barrel fermented and undergoes full malolactic fermentation and spends 12 months sur lie. Light cranberry and light cherry colored in the glass, with a silver rim, the aromas are outstanding - think fresh crushed red raspberry, Meyer lemon zest, freshly dried lemony herbs, and watermelon rind. Acid is on point, and the medium body shows the complexity that awaits you when you try this structured Rosé that will age for a decade or more. Only 222 cases were made. Highly recommended.