Student Winemakers - Class of 2018
Gold - San Francisco Chronicle Wine Competition
Silver - Tri-Cities Wine Festival
Did you know you can make Rosé from Pinot Gris? From Reed Vineyard in the Columbia Valley, this rosé got its beautiful copper tinge by letting the juice soak on the pale purple skins for about 24 hours before fermentation. On the nose, this wine is very aromatic, showcasing notes of grapefruit, white peach, and fresh magnolias. On the palate, you will find flavors of apple, cantaloupe, and lime, with a crisp, balanced acidity, making this rosé an easy one to pair with food, or simply enjoy on its own.
Enjoy with: Pork carnitas, charcuterie board, lemon herb salmon, mixed paella