Blair Estate

From the beginnning, this Rosé of Pinot Noir was planned and treated as a separate wine. We did not simply “bleed off” juice in the oft – used saignée method, as an afterthought to making a red wine. Instead, we employed a short, limited maceration after the fruit was destemmed. The Pinot Noir juice then soaked on its skins for 14 hours, picking up the beautiful pink hue. It was fermented in a cold stainless steel tank to lock in the color and fruit expression. It fermented completely to dryness and then was aged for six months in “neutral” French oak cooperage.