The Sangiovese grape makes some of the best bone-dry rosés in the Northwest; this being a prime example. The grapes were cold-soaked for four days, then fermented in neutral oak. The strawberry/pie cherry fruit is just ripe enough; the acids fresh and natural; the finish long and utterly satisfying. This should be chilled and enjoyed outdoors on a beautiful day.
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: email@example.com.