This is our best Rose to date. Saignee means bleeding, and that's the technique we used this year: the grapes are cooled and crushed, allowed to cold soak on skins for 6 hours, then a quantity of pink juice is strained off to make Rose, leaving the rest of the must together with all of the skins and pips to make our usual Burgundian style of Pinot. The key difference is the grapes are picked at Pinot ripeness (13-13.5 deg Baume) rather than the 11-12 deg more usual for Rose. 
 
Case of 6 x 750ML bottles