Rosé winemaking and blending is a special art that starts at the beginning of red winemaking. As red lots are destemmed and moved into fermentation vessels, I draw a small portion of juice from the tank which already has a bit of color from its short contact time with the red skins. Each micro-lot is then fermented separately using unique yeasts which add complexity to the final blend. After fermentation is over, lot-by-lot assessments are made for color, aroma, and flavor, and trial blends are assembled. Over the next few months, the best Rosé micro-lots are carefully folded together to create a harmonious single bottling.