Background
Saignee, technically meaning Òto bleed game meat or poultryÓ, refers to the way we ÔbleedÕ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosŽ production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosŽ. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.
Tasting Note
We like to produce a very dry style of rosŽ, but with flavour and varietal sweetness. It has a salmon-pink hue, is perfumed with fruit and a lovely savoury, earthy palate, and has a long, dry structured finish.
