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This year’s Havilah’s 100% Pinot Noir rosé comprises fruit from two vineyards: Glen Shian in Relbia and Ricky’s Woodlawn Vineyard near Swan Bay in Tamar Valley.

The Glen Shian fruit was pressed as whole bunches to a mix of steel tank and one seasoned 2000-litre foudre for fermentation, while the Woodlawn fruit fermented in steel tank. Glen Shian tends to ripen early and give fruit with slightly less acidity than nearby sites.

These qualities allow Ricky to ferment to bone dryness and give a super light, elegant style of rosé. This year, Ricky had the luxury of adding some of his homegrown fruit to the mix, specifically a batch of Woodlawn’s Abel clone that lends a spine of acidity, some bright berry pop and a complexing savoury profile.