Farr Rising Saignee Rose Austria red currant and nectarine aromas

red currant and nectarine aromas are complemented by suggestions of succulent flowers and herbs

the cloudy juice was transferred to the barrel

a Second Classified Growth from 1855

resting on its fine lees

mellow palate layered with caramel

Farr Rising Saignee Rose Austria red currant and nectarine aromasDerived 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