Pale onion-pink color; macerated on the skins for four hours or less, as Adam likes an especially pale color for his rosé. Candied rhubarb and strawberry on the nose and palate; harmonious and very high acidity (6.1 g/L) nicely lifts the soft pear and strawberry flavors (this is barrel-fermented). This lovely rosé finishes bright, long and fruity.
91 points, Ian D'Agata, Vinous (Jan 2019)