A rosé that won't fade with summer - made from Gamay grown at 1,600' elevation on a windy slope in the Columbia Gorge. Half of the grapes were whole-cluster pressed in a traditional basket press, the other half were gently foot trodden to give the wine its signature structure and electric pink color. Fermentation occured with native yeast in a neutral puncheon barrel, and the wine aged on lees for six months before gravity racking and bottling. The final rosé is savory, sculpted and acid-driven with notes of cranberry and red currant.