Last year, Melissa Burr began pulling Pinot Noir from the vines that overlook Bill Stoller’s winery on Sept. 8, and this ranks as one of Oregon’s largest estate rosé projects. That exact control shows under the screwcap, which captures fruit-forward aromas of strawberry cherry, peach and cracked white pepper. The pink fluid brings flavors of cherry juice and white peach, backed by cherry skin tannin and brisk Granny Smith apple, a combination which still allows for a finish of Hermiston watermelon. Chemistry geeks can appreciate the numbers of 7.3 total acidity and a pH of 3.17. Suggested pairings include soppressata and coppa pizza, roasted beet salad with goat cheese, arugula and orange with a honey vinaigrette, warm heirloom tomato tart and vodka-cured salmon with capers and vanilla.
Production: 1,995 cases