Some rosés are made simply by bleeding the juice from the fermenter, to concentrate the remaining wine. Whether or not that is the case here, the wine has the simple pleasant lightly candied strawberry flavors one might expect from such a technique. It's fruity and undemanding. Drink up.
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.