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Normally, we like the grapes to be a bit cooler, between 50°F and 55°F, to better control color and tannin extraction. The grape skin's pectolytic enzymes are more active at warmer temperatures, releasing more color but also more astringent tannins, so we pressed earlier than normal. After pressing and cold-settling, we cool-fermented the juice in stainless steel then aged it in seasoned French oak barrels for four months. The result? A pale blush with vibrant tropical fruit, hints of fresh watermelon and a crisp, refreshing finish. Double Gold Medal winner. 99 points.