This year our Rosé is made almost entirely of Pinot Noir, but with a splash of Barbera (3.0%), to give it backbone and elevate the fruit, as well as adding a touch of spiciness. The grapes sourced for this wine came from the Rubis, Flaherty and Tightrope vineyards in Naramata. They were handpicked, crushed and left on skins to cold soak for 1-2 days before being pressed. After the juice had settled it was cool fermented, in stainless steel, at 14°C. It took 30 days to complete.