2021 Kelleher Rosé of Pinot Noir

Russian River Valley

The grapes are whole cluster pressed and settled for two days. The juice is then racked off the lees and warmed to 60 degrees to encourage native fermentation. When fermentation begins, the fermenting juice is barreled down into stainless steel and oak barrels. The wine is aged on the lees that is stirred twice a month for five months, then bottled.