One of the best varieties to create a rosé with is Cabernet Franc, and Portland winemaker Leah Jorgensen goes to great lengths to make sure this is no blush-style wine. (It is believed that her efforts with the 2011 vintage made Leah Jørgensen Cellars the first winery in the world to commercially produce a still white wine from Cabernet Franc.) It starts with Mae’s Vineyard, managed by the Quady family, and Jorgensen allowed virtually no skin contact. She did ferment the four-barrel lot in neutral oak and stirred the lees, which builds a tantalizing mouth feel. The nose features anise, jicama and butterscoth with added notes of nougat, dried herb and spun sugar. On the succulent palate, it’s racy with starfruit and rhubarb flavors, finished by toasted almond and pear skin. She suggests serving this with oysters, scallops, pork chops with apple compote or traditional Bavarian weisswurst with kraut.
Production: 85 cases
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