Blending at it's finest to create a dry rose wine which reminds folks of the crisp and dry versions coming from southern France.
We blended stainless steel fermented and aged chambourcin juice, so no skin contact, to bring out a lively fruitiness from the grapes, with very rich and full bodied barrel fermented catawba and for ultimate smoothness we added a touch of the white grape, colombard.
Very refreshing, bursting with all sorts of vivid berries, super smooth but with a nice touch of crisp acidity. Bone dry, but due to the aging and blending, the wine provides a false sense of sweetness.