A few favorites among Oregon’s Rosé, so far. What are some of your faves?
2017 Bells Up Winery Prelude Estate Vineyard Rosé of Pinot Noir Chehalem Mountain $22
From beginning to end this rose screams cherry – tart, fresh mouth puckering pie cherry like you just picked one off the tree. Color, nose and palate agree – cherry is the way to be. Perfectly refreshingly dry and balanced. Great food rose that reminds of a Spanish style – try with paella.
2017 Wy’East Vineyards Estate Grown Rosé of Pinot Noir Columbia Gorge $24
Ballet slipper pink in the glass with aromas of sour cherry bread, light rose notes, and strawberry. Very dry and light on the palate with tart lime and a mellow golden delicious apple peel that grows on the finish.
2017 Duck Pond Fries Family Cellars Hyde Vineyards Rosé of Pinot Noir Willamette Valley $20
Pale ballerina pink with aromas just as pretty. Peach and apricot stone fruits, slightly sweet green herbal notes, and the welcoming smell of dough rising. A citrusy palate with flavors of key lime and lemon and a salty sweet citrus ending.
2017 Sokol Blosser Estate Cuvee Rosé of Pinot Noir Dundee Hills $25
A wisp of pink with an allusive nose to match. Peach with a hint of vanilla and something that reminds of a new book. Or maybe it seems just the pairing for a summer read. Round and smooth on the palate with tart pink grapefruit, early season strawberry, hay, and almond appearing on the finish.
2017 Lumos Chiquita Estate Rosé of Pinot Noir Oregon $25
A shade of salmon with lots of orange toned aromas and flavors. Juicy strawberry, floral notes, and orange spiced tea entice on the nose. Dry with savory spice and a combination of fresh orange flesh and spiced orange peel on a bright, but dry, long, sophisticated finish.
2017 Mt. Hood Winery Estate Bottled Rosé of Pinot Noir Columbia Gorge $22
The elegant hue of a “pink” champagne. If you sip it quickly there is some fleeting effervescence. Bing cherry and the light crisp green aromas of spring lettuce on the nose. A dangerous little bit of sweetness quickly balanced with fresh acidity. The finish is tangerine flavored and pleasantly textured.
2017 Torii Mor Rosé of Pinot Noir Willamette Valley $18
Blush pink with definite notes of watermelon, added complexity of minerality, and a floral line of tea rose. Bright and juicy with tart lemon, lime, ruby red grapefruit citrus, deeper flavors of orange peel and peach, and a dry crisp clean finish.
2017 Rex Hill Rosé of Pinot Noir Willamette Valley $28
Peach fuzz pink with subdued aromas of straw, mineral, yeasty dough rising, and barely ripe peach. The shyness ends on the first sip. Bright and zingy acidity, dry with mandarin and stone fruit, and an exclamation point of a finish.
2017 Pebblestone Cellars Rosé of Grenache Rogue Valley $22
Sweet piglet pink with a nose just as fun. Aromas of honeydew, strawberry, lilac, and apricot on the cusp of ripeness. Fruity and juicy from start to finish with flavors of zesty mandarin adding complexity and white pepper coming through on a long finish. Good rose for dinner pairing.
2017 Maryhill Rosé of Sangiovese Columbia Valley $16
Bright carnation pink with fruit forward aromas – cherry and strawberry – mingled with the fresh grass and wildflower smells of a sun warmed meadow. A very cheery cherry palate with bright bing cherry throughout and a rounder marzipan finish.
2016 Whitetail Ridge Vineyard Rosé Umpqua Valley $17
Raspberry beret – the kind you find in a fine wine store. Truly raspberry in color and aroma mixed with freshly cut hay, warm fuzzy peach, and mixed Willamette Valley berry pie. Pie berry flavors continue on the palate and are joined with lemon sun brewed black tea, a hint of vanilla, salted caramel, and a grassy note on the finish.
2017 Viento Rosé of Tempranillo/Riesling Columbia Gorge $20
Ballet pink with a hint of effervescence and a nose of yeasty bread, cherry, almond, peach and hazelnut. This is a wine of subtle elegance without a bit shyness. The palate is cherry marzipan, tart cranberry, and little peach flavored lift at the end.
A version of this article first appeared in Oregon Wine Press.