We sourced the Mourvedre fruit that we designated for our rose on September 11th, 2016 from Alba Vineyards in Willcox, AZ. We crushed and de-stemmed 2 tons, then allowed a two-day cold soak before pressing off the juice. We also received a little less than one ton of Grenache on September 11th, 2016 from Sándor Vineyards in Pearce, AZ, which we pressed immediately, leaving the juice to settle. After pressing the Mourvedre, the juice fractions were combined and given a light bentonite fining treatment. The juice was then racked off the lees, acid adjusted, and inoculated with Assmanshausen—a German yeast selected for its long, slow fermentation rate and its flavor complexity. Fermentation took place at 72F, and was arrested after 19 days. We intentionally chose to leave about 10 g/L residual sugar—we wanted a hint of sweetness and the palate weight that some sugar would provide. The wine was then racked off the lees, and transferred to barrel. We gave the wine 4 months oak contact with a ratio of 43% new and 57% neutral barrels before bottling in early February in time for a spring release.