This year our Rose is made almost entirely of Pinot Noir, but with a splash of Barbera (6.5%), 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 Shandro and Tightrope vineyards in Naramata. the 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 degrees celcius. It took 30 days to complete.