From a mid-century planting of dry-farmed, head-trained Carignan. A severe diurnal shift supports gradual and often late ripening. The soil is red clay strewn with fist-sized rocks. The combination of vine age, extended growing season, and tougher soil conspire to produce a rosé with great freshness and complexity. The fruit was hand-harvested and berries were purposely “broken” before being whole cluster pressed to a stainless steel tank. Wine is bone-dry, with red grapefruit, guava jelly, candied lime peel, spring strawberry, and blood orange notes. Pair this wine with chips and guac, pickled shrimp, bagels, and lox.