Made using 82% Pinot noir, 10% Pinot gris, 8% Chardonnay, winemaker Rachel Rose first separated the fresh, hand-picked fruit into two batches. By whole cluster-pressing just some of it, she was able to incorporate more tannins and color into the juice. The second batch was destemmed and spent 2 days soaking before being pressed. This technique infused more color and tannins from the skins and seeds, but not the stems. Click here to read more about tannins in our Wine 101 post.