One of the most distinctive aspects of this wine is how it's made. Where most rosé's are either made via assemblage (base wine is mixed in with red wine and then fermented) or saignée (in which the skins of the berries macerate with the juice to create a slightly deeper colour); this has both pinot noir 80% and chardonnay 20% co-pressed which is a unique process. In fact there are only 2-3 other producers that do this, so very different approach to wine making.
Expect a nose filled with blood orange, pomegranate and lilac florals. There is some cassis coming through on the palate with refined tannin, juicy acidity and exceptional length.
This sits at around 8 g/L dosage and up to 4 years aged on lees.