Rose Wines: To Saignee or Not Saignee..That is the ??

Was reading the latest Wine&Spirits magazine article on rose wines and it got me thinking (always a dangerous thing to do):
There are a great many roses on the market that are made from Saignee juice, as a means of using up a normally wasted by-product. Particularly Grenache/Syrah/PinotNoir. And then there are some (many? few?) that are made from grapes that are specifically harvested to make a rose only and then the skins discarded as a waste by-product after a few days of contact w/ the fermenting must.
So I pose the following question: Which process makes for a better rose wine...saignee or no-saignee??Or does anyone really give a rat's a$$ because rose wines are not serious/ageable wines.
I will, of course, give my definitive opinion on the subject in a few days.
Tom

[David M. Bueker]

I don't really care as long as the wine tastes good.

If we are talking Rosé Champagne I dare more, but that is for a different thread.

I think the decision to produce a rosé from a partular set of grapes means harvesting those grapes in the optimal condition for the wine being produced, something I don't think a saignée permits. Saignée always seems to include both the wine made from juice bled from a fermenter destined for the production of red wine, and the wine left after the bleed. Neither can have incorporated the full spectrum of what the grapes originally had to offer, therefore neither will have taken full advantage of what the vines had to offer in the year in question.

I don’t know Steve, the other portion (the one now with a higher percentage of skins to juice) could be one heck of a good red wine
.
Salute

[Robin Garr]

I don’t know Steve, the other portion (the one now with a higher percentage of skins to juice) could be one heck of a good red wine
.
Salute

Which reminds me of back in the day when Sebastiani took those two lots and made Eye of the Swan and Tailfeathers. They were both fairly decent drinking wines back in the days before the bean counters took over.