Practicing an Ancient Art – The Making of Occasio Rosé

Here, my son James has captured me mixing the Pinot Noir rosé, an ancient ritual not unlike those depicted on the walls of the Pharaohs’ tombs. The grapes have been soaking for several hours, as we patiently extract the flavors and colors from the the day’s harvest.

This is an art based on experience. Eschewing the modern practice of adding enzymes and stabilizers to speed the work, we instead use the effort of our hands to gently stabilize the colors and flavors in the juice. Late into the evening, this solitary effort continues until we are satisfied the grapes are ready for pressing. Then, and only then, will the juice be separated from the skins and allowed to settle, awaiting the moment when the miracle of fermentation begins.