Mike Pearson grew these grapes — Cinsault (45%), Sangiovese (37%) and Mourvèdre – for his winemaking wife Melissa Sanborn across their scenic Colter’s Creek Vineyards in Idaho’s portion of the historic Lewis-Clark Valley. Each lot was harvested separately, cold-soaked for 48 hours and fermented separately for two weeks. By the end of October, they were finished dry and blended at bottling to create a theme of strawberry, rhubarb and lingonberry, providing plenty of acidity and to pair with Baja Fish Tacos and the Szechuan Shaved Pork Salad at Pearson’s tasting room/restaurant in the tiny town of Juliaetta. This orange-tinged rosé received a gold medal at the 2017 Idaho Wine Competition.
Production: 100 cases
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