Our Sonoma Coast Pinot noir was night harvested on September 1st this year. The whole clusters were cold pressed in the early morning at low pressure to yield a p ale p ink color brimming with aroma and 7.5g/L of acid. A cool and long fermentation in stainless steel tank retained vibrancy and bouquet. Bottling in mid-February a short four months later captured the racy spirit of this rosé.