Each component of this blend was fermented on its own. The Mourvèdre portion of this rosé was harvested early to preserve its acidity, and direct pressed as soon as the grapes were delivered to the winery. The juice was then cold settled and racked, and then inoculated with commercial yeast. The Cinsault grapes were harvested later in the season for the purpose of making red wine, but as soon as they were delivered to the winery the picking bins containing the grapes were saigneed, which is a French term for “bleeding the juice.” Once the juice had been separated into its own tank, it was cold settled and racked before fermentation was started. After each of these two lots had completed fermenting separately, they were combined to age together in a stainless-steel tank. After aging for just over 8 months, the rosé was fined, cold-stabilized, and filtered with bottling taking place on May 10th, 2023.