Patelin de Tablas Rosé

The grapes come from five sub-regions of Paso Robles: limestone-rich sites in Adelaida, Templeton Gap and El Pomar provide structure and minerality, while Geneseo and San Miguel contribute fruit and spice. 90 % were direct-pressed and fermented in stainless-steel tanks without extended skin contact; 10 % underwent twelve hours of maceration. Fermentation took place exclusively with native yeasts. The wine was cold-stabilised, filtered and bottled in January 2026. It shows nectarine, orange blossom, grapefruit, apricot, strawberry and yellow plum, supported by taut acidity and a long, mineral-fruited finish. The vintage had an unusually long ripening period with a cool autumn.