A bone-dry, barrel fermented Rosé made using predominantly Syrah, with the

inclusion of Viognier and Mourvedre for added richness, aromatic lift and

generosity of fruit. Fermented on lees, this is a purposeful Rosé capturing the

freshness, structure and salinity of early picked fruit. Named for the winemakers

youngest daughter.

71% Syrah, 24% Viognier, 5% Mourvèdre

Citrus Blossom – Strawberry Granita – Peacherine