The traditional French method of blanc de noir was used to create the rose-colored White Merlot and preserve the grape's natural fresh fruit aromas and flavors. After harvesting, the grapes were gently crushed and immediately chilled with the skins. After a few hours, the juice was carefully pressed off the skins leaving a light garnet-hued juice. A slow, cool fermentation followed to retain the bright cherry and citrus aromas and smooth, delicate fruit flavors. The wine has soft floral and Earl Grey tea aromas that greet the nose, followed by a symphony of vibrant berry and sweet citrus flavors, gently soothed by hints of mulled spices.