The Sparkling Rose of Syrah was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines. The grapes were hand harvested and destemmed, then crushed. They were allowed skin contact for only 10 hours to get the beautiful pink color. The grapes were then pressed to a stainless steel tank, where they were fermented at very cold temperatures very slowly. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.