All Pinot Noir, fermented in neutral oak and put through partial malolactic, this belongs in the rosé category. A pretty, pale-copper color, it offers a pleasing toasted-cracker frame around stone fruit and supple acids. Drink this chilled to white wine temperature.
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.