"Separately direct press of both Syrah and Viognier. This press was shorter and faster than what we normally do, meaning around 2-3 days of each. The juice was blended the days after the pressing. Full fermentation and élevage in our old wooden foudre over winter and spring on the lies. Soutirage a week before bottling in the beginning of June.

The time in the old wooden barrel, allows the wine to breath and get rid of the young, sweet and simple fruit driven style that some of our previously rosés are defined by. As our little Domaine is getting older, it’s something we prefer.

This is a rosé with a deeper and more rich aromatic profile, as well as a little hint of tannins. A rosé, that might be more suited for a glass in a bar or at a dinner table, than at a terrasse or on the beach."

Notes from Anders F. Steen & Anne B. Blauert