When I made the final blend of the Dry Rosé of Grenache and Syrah released this past spring, I decided to leave these few barrels out of that blend because I saw a different destiny for them. This is more amply endowed than the delicately-poised Grenache portion. Sometimes I’m in the mood for a little richer Rosé, particularly in the fall or with holiday meals. So I chose to leave these barrels on their fermentation lees for several more months to complete and respect the somewhat more hefty frame begun by the Syrah. Slightly darker in color than the spring rosé, this wine boasts flavors of Santa Rosa plum, minerality and a texture that mirrors its color. This style of wine also works well with salty foods, just like the spring Rosé of Syrah and Grenache (with the silver capsule). This wine has been bottled with a black capsule to help keep track of which is which.