La Clarine Farm's winemaker Hank Beckmeyer thought long and hard about the kind of rose he wanted to make; a dry rose with delicate aromatics of white wine that also has the mouthfeel of refreshing gulpable red. The grapes were set aside specifically and picked at the appropriate sugar and acid level. They were foot crushed and pressed and fermented in tank and neutral oak. It is dry and refreshing but substantial enough to work well with many food. Here he achieves a great balancing act he had hoped for. Only 90 cases were made.