A year ago, Thomas and Kate Monroe made only enough of their food-friendly rose to offer it on tap with their Southeast Wine Collective in Portland. There was enough of this year’s release from Willard Farms near Prosser, Wash., to make it into bottle. A third of the fruit, harvested at 23.5 Brix, spent time in a neutral Burgundy oak barrel and went through partial maloloactic fermentation. It’s perfumy with hints of strawberry lemonade, blood orange, apricot, lavender and cinnamon bark. The drink provides appeal with its lively and dry, bringing flavors of cantaloupe, dried strawberry and apricot. A refreshing midpalate and finish of cranberry makes it more delicious with even sip. These wines are distributed along the West Coast as well as Georgia, Illinois, Louisiana, Missouri, New York, Alberta and Ontario.
Rating: Excellent
Production: 60 cases
Alcohol: 13%
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