WINEMAKER'S NOTES:
We take our lovely Estate Pinot noir, grown specifically to be rosé, and let it sparkle. Once primary fermentation slows, the wine is left to settle before racking off of its primary lees. At bottling, a tiny 13g/l dosage of sugar is introduced and the few remaining yeast cells are left to provide the sparkle and lees-y feel as it turns into alcohol and CO2. Not disgorging makes it hazy but creates broader palate weight, pleasing textures, and balance throughout. Best consumed in one sitting.
