Rosé can be fairly tricky to get right, especially the color and texture. There are a couple different ways to make rosé wines, but we prefer to whole cluster press red grapes, and then ferment the juice as a white wine to preserve the fresh fruit aromatics. Being vigilant at the press is very important: if you squeeze too hard you can get excessive color and tannin, which can be bitter and astringent. This picture shows the difference in color between the free run portion and hard press of Pinot Noir, which we keep separate. That free run juice will make a beautiful wine for next spring!