This rosé is done by the saignée method, bleeding off excess juice from the fermenting tanks. It's 48% Syrah and 52% Cabernet Franc, yielding a hard-edged yet buttery wine with lightly peppery, watermelon flavors. Not for everyone, but distinctive.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.