Made from 100% Cabernet Franc, this dry wine does not entirely skirt the challenges that the grape poses for rosé. Tart and stiff, it mostly tastes of underripe rhubarb, green herb and citrus. Best drunk with food, perhaps roast chicken.
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.