But, behind that blush is a world of technique and timing– especially for those made using the saignée method. Unlike direct-press rosé, where grapes are immediately pressed after harvest to produce a pale, crisp style, saignée rosé receives extra time on the skins. More than just a by-product of red wine production, saignée rosé is a deliberate craft for many winemakers. Let’s step into the cellars of several Northwest wineries to learn how and why they make saignée rosé. Ideal for Pinot Noir with its long, sunny days and cool nights, the Willamette Valley enables gradual ripening and layered fruit development.