This Grenache from the incredibly rocky Col Mountain site received a few hours skin contact 
while being gently pressed. It was then fermented without the addition of yeast to dryness in 
old French barrels and spent five months maturing on yeast lees. It is a delicately coloured  rosé, fresh and fragrant of roses, red currant with a smooth, dry, textured palate. It balances 
the line of having enough mouthfeel and flavour without having too much. It's proven to be a pleasurable wine to make as the harvest date/ripeness is critical and the amount of 
pressing, mixture of barrels, amount of time on lees and number of barrels to go through 
malolactic are all impactful decisions. Delicious for the summer ahead.