Some wineries make Rosé by taking free run juice (pre-fermented juice) away from their tanks so they can increase the skin-to-juice ratio in their regular wines and thus increase their density. Unfortunately, their Rosés suffer because their fruit profile has already turned from freshly picked berries into the jammy fruit character that isn't nearly as refreshing and bright.

Our Pinots are already packed with flavor (thanks to Francis and the vineyard team) and this means that Ken can make Rosé in the traditional manner. Early each harvest, Ken is out sampling the Pinot grapes we will use in the Rosé and these are generally the first grapes we bring into the cellar. By picking the grapes early, the resulting wine maintains its light, crisp mouthfeel and the fruit character is bright and fresh and this is what makes our Rosé such a joy to drink.