Finished quite dry, this brings tart rhubarb and sour berry fruit to bear, backed with ample acidity. It was whole cluster pressed, blended with Pinot Noir saignée, and cold fermented in stainless steel. It's a good picnic rosé, ready for cured meats and soft cheeses.
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.