Made from Pinot Noir, Malbec and Cabernet Sauvignon using the saignee (French for "to bleed") method. Saignee is a winemaking technique where a winemaker "bleeds" or drains off 10% to 20% of the juice from a vat of crushed red grapes in the early stages of maceration. This dual-purpose technique enhances a heavy red wine while yielding a unique, deeply flavored rosé. 

Aged in stainless steel for 8 months. Aromas of cherry, strawberry, and bubblegum with light red fruits (raspberry, strawberry, cranberry and cherry) on the palate.