The grapes were crushed and allowed to sit on skins for 6 hours to extract just the brightest fruit flavors. The rosé juice was then racked off the skins and barrel-fermented in French oak barrels. The wine has a light strawberry color, aromas of fresh strawberries and cherries with a bright acidity and fresh strawberry and cherry flavors on the finish.
The mild climate tempered by foggy mornings, combined with the long growing season, allows our grapes to fully develop structure and complexity while retaining fresh and bright fruit flavors. The grapes were immediately pressed to extract the brightest fruit flavors. The rosé juice was settled overnight, then racked and fermented in stainless steel tank at cool temperature to retain all of the freshness and brightness in this wine.
This cuvee was bottled using the “Methode Champenoise” technique with a dosage of yeast and allowed to ferment and age in bottle for 20 months in the bottle to develop the rich flavors and a creaminess. A blend of predominantly Pinot Noir with a little Chardonnay and Pinot Meunier from the cool North Coast growing region. The wine has a deep rich salmon color. The essence of apple and strawberry with a hint of cream and spice draws you in. Bright and fresh fruit greet your pallet and extend through till the very end of this beautiful sparkling wine.
