David Baird crafts one of the more interesting rosés on the market by letting Grenache Blanc sit with Grenache Noir skins for 16 hours to pick up color and flavor. That results in aromas of light lemon skin, pluot and chilled river water and flavors of nectarine, red plum and raspberry, with unique hints of white pepper and herbs.
David Baird crafts one of the more interesting rosés on the market by letting Grenache Blanc sit with Grenache Noir skins for 16 hours to pick up color and flavor. That results in aromas of light lemon skin, pluot and chilled river water and flavors of nectarine, red plum and raspberry, with unique hints of white pepper and herbs.
David Baird crafts one of the more interesting rosés on the market by letting Grenache Blanc sit with Grenache Noir skins for 16 hours to pick up color and flavor. That results in aromas of light lemon skin, pluot and chilled river water and flavors of nectarine, red plum and raspberry, with unique hints of white pepper and herbs.
David Baird crafts one of the more interesting rosés on the market by letting Grenache Blanc sit with Grenache Noir skins for 16 hours to pick up color and flavor. That results in aromas of light lemon skin, pluot and chilled river water and flavors of nectarine, red plum and raspberry, with unique hints of white pepper and herbs.