A lover of dry French Rosés, Richard Sanford has been making small lots of this wine since the beginning primarily for his own consumption and pleasure. In France, rosé is often a by-product in the production of Pinot Noir, created as a means to siphon off juice and strengthen the intensity of the remaining wine. Bruno D'Alfonso, Sanford's winemaker, likes to say that their Vin Gris is "made on purpose", not as overflow from the production of Pinot Noir. Crafted in the same manner as Chardonnay, the Vin Gris is then left for 2-3 hours on the skins, resulting in its beautiful hue and complex flavor. Vin Gris is great with spicy or grilled foods and as an aperitif.