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mellow palate layered with caramel
A sensory trip with beautiful complexity and duration is provided by the rustic flair of red cherry pip
the cloudy juice was transferred to the barrel
a Second Classified Growth from 1855
Farr Rising Saignee Rose Austria mellow palate layered with caramelDerived from the French term 'saignee,' meaning 'to bleed,' this winemaking technique allows us to craft a beautifully concentrated ros. Farr Rising Pinot Noir fruit rests in tank for two to three hours before we bleed off the free run juice at the ideal hue for ros production. This not only intensifies the remaining Pinot Noir ferment but also gives rise to a barrel fermented ros of exceptional character. Fermented naturally in barrel at cool
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