This Rosé is a bit different than most in that we planned it to be a Rosé from the very beginning. Easy, yes? Well, not so much. 2015 was a particularly cruel summer in terms of temperatures which caused sugars to rise and acids to drop much earlier than normal. So we had to speed up our schedule! Nevertheless, our careful planning allowed us to treat it exactly as planned -- after a very gentle crush, we held it in tank for a few hours, at very cold temperatures, to get the color to set. The fruit then fermented in stainless bins and was transferred to concrete tanks to age. “It’s perfection,” says Ali. This is a very French-style Rosé and in a completely unscientific taste test, five out of five Frenchmen agreed.