Whole cluster pinot noir grapes were gently pressed into a combination of used French and Hungarian oak barrels in the winery cold room and all of the lots were wild yeast fermented. The blend was assembled in December and the wine completed a partial malolactic conversion. Brilliant pale peach-pink hue, with effusive Herbes de Provence, rose petal, jasmine, elderflower, cherry, and orange blossom aromas. A mlange of crisp strawberry, peach, apricot, nectarine, and blood orange flavors. Zesty acidity is this wines throughline as it finishes with invigorating salinity and refined minerality. This Ros is focused, fresh, and energetic.