White peach, strawberries and fresh herbal aromas are followed by an expansive palate of tangerine, watermelon rind and bright minerality. There is a harmonious balance of fruit and savory notes with nicely integrated acidity. 

We make our rosé as part of a dedicated rose program, and our methods are often misunderstood because of the different use of the term "saignée", when it's normally performed for rosé in the USA. The traditional French saignée method is to purposely make a rosé by bleeding off pink juice that’s already had contact with the Pinot skins and seeds in our vats, without the intention of using leftovers in our vats to concentrate a Pinot Noir wine. We believe it creates a beautiful tensioned rosé wine when done with our Finger Lakes pinot noir grapes.