The rosé, all Pinot Noir from the estate, flaunts a similar zip, with crushed, crunchy red fruits, crispy cranberry to rhubarb to watermelon rind, framed by the same saline, ocean breeze that informs the blanc. And as with the blanc, the rosé also seems to barely hold its liquid form, with so much lift and acidity that it feels like it may just evaporate into a fresh mineral mist.