Made from 58% Cabernet Sauvignon, 22% Merlot and 20% Cabernet Franc, this rosé was made in the saignée method, cold fermented for six weeks, left sur lies and cold stored, producing an intense, structured wine thick in strawberry and raspberry flavor with just a hint of herbal amidst its complex layers.
User Avg Rating
Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.