WINERMAKER NOTESAfter being hand-harvested, the Syrah grapes were gently whole-cluster pressed. 75% cool fermented in a stainless steel tank while 25% of the grapes went to neutral barrels. Before fermentation, the juice underwent a cold stabulation (chilling at 40°F) for 7 days, increasing the texture and aromatics. This process is a common practice for Rosé in France. The stainless steel tank was inoculated with a special Provençal-style Rosé yeast while the barrels underwent a native fermentation. The barrels and tank were aged sur lies (on the lees) and stirred every 2-3 weeks for enhanced mid-palete building.