We love the crisp, aromatic, tangy rosés of Provence [and the lifestyle that affords one the chance to drink them in their native habitat]. So, given the opportunity to work with this head-pruned, non-irrigated, organically farmed cinsault vineyard planted in 1886, as Gustav Eiffel was still putting together his controversial tower in Paris, we started putting together a not so controversial plan for our Provençal inspired Vin Gris. Grapes from one section of the vineyard typically end up in rich, raspberry coulis scented red wines. We take our grapes from a small section which yields more floral, botanical notes of violet, lavender and spice, ideal for crisp, dry rosé. Farmed lovingly by Kevin Phillips, this 136+ year-old cinsault shines in our Vin Gris complemented by George Besson's Grenache and centenarian mourvèdre from ungrafted vines in the sands of the Sacramento River Delta. Since 2012, we have also begun making a small quantity of red cinsault from this venerable vineyard; the viticultural equivalent of having our cake and eating it, too.