Why is this Wine so Yummy?
Check out Pete talking about his Rosé in the Winemaker Session video below. Starts at 13min10sec.
Vinification is simple and centred around preserving the delicacy, freshness and vitality found in early picked old vine fruit. Grenache (52%), Cinsault (30 %), Mataro (14%) and Ugni blanc (4%).
Bunches from mature (averaging 65 years of age) dry drown vineyards are hand harvested, crushed and left to macerate for between 4 and 48 hrs prior to pressing.
Following indigenous fermentation, young wines are left on lees for around six months, a small portion in old french oak. With the arrival of spring, wines are racked and blended prior to bottling without filtration.