Saignée is a technique that bleeds juice away from the grapes after brief contact with the skins. The bleed juice is then cool-fermented separately culminating in the light rosé color and crisp fruit character of a dry rosé wine. It is also known as “Saignée à Trois” which translates to “bled of three” in French, since three grape varieties are used— although the composition changes from year to year. Notably, this vintage is our third single-vineyard Dry Rosé. It was bottled young to capture the youthful expression of the fruit. We taste sweet, juicy watermelon and raspberry compote with a refreshing acidity.