Named after my mom, Rose, and a name my dad called my mom, Rosie is a saignée of most of the red fruit we grow. The blend varies from year to year based on how much I choose to bleed from the red grapes at the time of destemming. Generally, I strive to let Grenache, Mourvedre, and Counoise dominate, but also include small percentages of Syrah, Cabernet Sauvignon, and Zinfandel, vintage dependent.

Like vaalea, I strive to make a blend that is crisp, dry, has nice acidity, and allows the fruit to stand out. Generally I do a co-fermentation, but more specifically, a progressive fermentation. In other words, I keep adding the varietals as they are harvested to the existing tank that is already fermenting.

The rosé is fermented in steel and not allowed to go through malolactic fermentation. It's fined and filtered, and bottled mid February.