The Preston family manages their 125-acre farm with great reverence for the land and its bounty. They combine science with tradition to grow organic grapes complemented by biodynamic farming practices. Over the past fifty years, they’ve transformed the land from a grape monoculture to a diverse farm where they grow apples, olives, various vegetables, as well as numerous farm animals. They believe in presenting what nature has to offer, which continues into their winemaking based on minimal intervention. The result is exquisite, terroir-driven wines. This Vin gris is a blend of equal parts Cinsault and Mourvèdre (40% each) along with 20% Grenache, the latter being a new component for the 2018 vintage. The warm summer delivered an excellent harvest, with early-ripening Grenache picked about a week earlier than the Cinsault and Mourvèdre (both are late ripening). While vin gris is not a legally defined term, it is generally made by a direct pressing of the grapes, without any skin contact. In this case, however, the grapes were crushed and left on their skins for a few hours of maceration before being fermented in stainless steel. Notes of ripe strawberries, pomegranate, and watermelon fill the nose and palate. The acidity is thirst-quenching and the tannin structure from both Grenache and Mourvèdre make this a rosé that could last you through spring.