The brothers Brand write: “As for the Rosé, our plan of doing less maceration to lower tannins in the warmer years totally worked out – we did only 2 days whole bunch maceration instead of 3. The finished wine is much more crisp than the vintage before and reminds us a little of rhubarb juice with hints of watermelon. The Rosé is a little more cloudy than last year, the idea is to balance out the higher acidity with some more lees and also to get more stability as the lees can protect the wine naturally. Varieties are 90% Pinot Noir, 10% Portugieser.”