Hand harvested at dawn, the grapes were sorted, de-stemmed and put into tank for a few days to allow for skin contact. Then using the Saingée (French for bleeding) Method, the pink juice from the must (freshly pressed juice) is fermented in stainless steel where it undergoes partial malolactic fermentation. This results in a wine with juicy acidity that balances layered essence of sun-ripened raspberry, white cherry pith, pink grapefruit and mandarin zest, with a shale-like minerality exuding notes of Herbs de Provence, cinnamon stick and a cream on the finish.