The style of this wine, traditionally known in France as oeil-de-perdrix (eye of the partridge), has been made by my family, using Pinot Noir grapes, for 37 years. Producing this wine requires a gentle hand and a readiness to press the juice quickly once it reaches the desired level of color. It is a true-to-the-roots style that is not a by-product of a red wine. The juice is partially fermented in French oak barrels, which add enough rich texture and light spice to beautifully complement the generous fruit flavors.