Pinot Noir often is the grape of choice in the Willamette Valley when it comes to rosé, and this project blossomed when pressings for the Bayliss’ Pinot Noir Blanc hinted at too much color and tannin. Complexity came when the wine was stirred on the lees for six months. The aromas are filled with strawberry, raspberry, watermelon, apricot and hazelnut skins. Bright flavors of pomegranate, white strawberry and fresh rhubarb compote set the stage for cherry skin tannin and a food-friendly finish of cranberry lemonade.
Production: 103 cases