2011 Saigneé of Pinot noir
This rose is literally the “blood” of Pinot noir. Once a fermenter is filled with berries of Pinot noir fruit, if the size of the berries seem a bit larger than desired (as was the case in some fermenters in 2011) we draw off (“bleed”) juice to correct the skin to juice ratio. In our scenario, we then put the juice in old neutral barrique, ferment it and let it gracefully mature for 20 months. The result is a stunning pink wine with elegant structure tasting of strawberries 2 days before they are totally ripe. Crisp citrus notes in the nose inspired the stunning new label by Julian Paul.