Two of Willamette Valley Vineyards’ most integral sites – Elton and Tualatin Estate – were picked Sept. 18-19 on both sides of 24 Brix, and fermentation began with 48 hours of skin contact. The next stage was three months in neutral French oak. Those phases led to the gorgeous light cherry color and a delightful nose of strawberry freezer jam, pink raspberry, watermelon, cherry and a hint of guava. There’s an enjoyable bit of spritzy acidity on the entry as watermelon and cherry lead the flavors. A touch of peach skin, golden raspberry and strawberry-rhubarb compote combine to provide plenty of briskness in the finish for salmon burgers, ahi tuna, grilled chicken or shrimp and summer salads.
Production: 1,545 cases