We love a true Rosé. By that, we do not mean that ubiquitous dark colored, low acid, high alcohol dreck littering shelves. That style of Rosé is often a by-product from bleeding off juice (a process called saigneé) to concentrate the remaining Grenache, Syrah, Pinot Noir, or another red wine that remains in the tank. In any event, that style of Rosé is not what we find interesting. We want refreshing, crisp, bright Rosé that has verve, pairs well with spring and summer cuisine, and you can enjoy without having to pick yourself up off the lawn. That is the Cep Rosé in a nutshell. It is made from Pinot Noir grown at Hopkins Ranch in the heart of the Russian River Valley. It is rare to find a true Rosé made from Pinot noir as it is a very expensive grape to grow and buy and you cannot charge much for domestic Rosé (with a few notable exceptions). We pick it early, press it off to tank, and bottle it in December. It has a little kiss of strawberry juicy fruit and watermelon on entry and is loaded with acidity, minerality and depth on the palate.