From under-the-radar new wine project Lost Vineyards out of the Four Mile Creek subappelation (NOTL);
Cabernet Sauvignon, Cabernet Franc, and Merlot were harvested at optimal ripeness to accentuate full flavours while retaining fresh acidity for structure. Destemmed, then cold soaked for 16 hours, the fuit was gently pressed to extract delicate, ruby-pink juice. It was then fermented at 12 degress Celsius for 12 days using classic French rose yeast which is known to produce bright red fruit and floral aromas. Finally, the wine was settled, racked, and stabilized before bottling young to lock in its youthful vibrancy.