Made with 100% Grenache, this is fermented in neutral oak before being transferred to tank. It has substantial weight and spiced cherry flavor. Full bodied for a rosé, it can stand up to a variety of cured meats, pasta dishes and even salmon.
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.