Cellar master Jean-Pierre uses the traditional saignée (skin-contact) method to make his rosé. This is rare today as it is labor intensive and difficult to control the resulting color. For the 2000 rosé, Jean-Pierre actually slept next to the batch to make sure the Pinot Noir skin didn’t impart “too much” color. For this wine, he used Pinot from Les Riceys — known for their still rosé made in Champagne — and Bouzy. This is no whimpy rosé.