Fresh wild berry characters, with a delightful aroma of sand dunes and barley. It enlivens the senses with a present but soft acidity and a textural finish we have allowed it to keep by not impeding its a journey with intrusive vinification practices. This year’s rosé is made from Syrah with a squeeze of Malbec and a little lift of Viognier. The bunches are de-stemmed and squashed into cool dark tanks. The juices are all mixed up and fermented together in what we call a co-ferment, so these subtleties all hold hands during their youth, as it were and balance themselves out. Cold fermentation, indigenous yeasts help keep them honest to their place