Estate grown using French clones 214, 327, and 623. The winemaker chose to make use of the traditional method of leaving the juice on the skin (maceration) for a few hours, then pressing the juice off and allowing fermentation to commence. This process extracts a light salmon color, bone dry Provence style Cabernet Franc Rosé. It is balanced, refreshing, and crisp, with strawberry, raspberry, and floral charm.