This year our Rose is made almost entirely of Pinot Noir, but with a splash of Barbera (5.0%), to give it backbone and elevate the fruit, as well as adding a touch of spiciness. The grapes were sourced for this wine from the Tightrope vineyard, three vineyards in Naramata and a small vineyard in Summerland. They were handpicked, crushed and left on skins to cold soak for 4 days before being pressed. After the juice had settled it was cool fermented, in stainless steel, at 12 degrees celsius. It took 21 days to complete.