2012 was a special growing season, perfect for all the wines we made. This Rose gives you the first glimpse at this fantastic vintage. Thanks to an early spring and a warm summer, all the grapes were safely picked by the time Superstorm Sandy rolled around. We specially selected and worked with several blocks for this Rose and chose the perfect moment to pick. The fruit was carefully harvested starting September 13th with one section of Chardonnay, followed by the Wagner Pinot Noir from the Finger Lakes, then more Chardonnay. Cabernet Franc and Merlot were picked at the beginning of October, and finally the Cabernet Sauvignon on October 11th. The crop level varied from 3 to 4 tons per acre. None of the varieties stayed on the skins and all were gently pressed. The juice for all lots was well settled at 50˚ Fahrenheit, followed by a cool fermentation temperature up to 63° Fahrenheit that lasted 18 days to total dryness. Fermented and aged in stainless steel, the wine stayed on the lees for 3 months. Most of the blending was done in the juice stageto compliment the fruit, acidity, pH and sugars of the different blocks and varieties. Malolactic fermentation was strictly avoided to keep the lively acidity and pure fruit characters. The wine was filtered and fined in January and bottled in February, producing 11,711 cases.