This is the first release of this wine as a part of the newly minted winemaker series. Here the Elias and company have a bit more license to play in the winery. The idea behind this wine was to make a wine better fit for the table than cocktail hour. The focus was on tension and texture in the palate, with a bit less fizz than the Balfour traditional house style. This is also the first rosé wine made at Balfour that was made pink via the maceration of red grapes rather than the more typical (in Champagne as well) addition of red wine to white. The ripeness of the 2018 vintage was the ideal year to start this experiment and the results are pretty astounding. The art on the label is from a piece that Richard owns, which is by a celebrated German painter, Lothar Götz. Götz’s work is the bridge between the decorative and the abstract and that falls perfectly in line with the wine as well.
The fruit was hand-harvested in early September and the red varieties cold soaked overnight. Fermentation occurred the next day as a cofermented lot with ambient yeasts. After three days on the skins the ferment was pressed back to stainless-steel where the wine went dry. The wine aged for a few months to settle and was lightly filtered, then bottled with a lower than usual liqueur de tirage, promoting a less fizzy final product. After two and a half years on lees and with manual riddling, the wine was disgorged and topped with six grams of sugar per bottle and a small sulfur addition.