“Some wines can be all about enjoying in a certain type of setting. They have an affinity to a place or a mood or a celebration. My hope is that you’ll drink our Dry Rosé whenever you’re sitting in the sun.”

– Melanie Krause, Winemaker

The Vintage

The 2016 vintage was a warm, gentle season, unusually long for the Snake River Valley, with a cool fall. The spring started early and warm, the summer was gentle with lots of days in the 90’s but few over 100 degrees F. September cooled down significantly, allowing the grapes to ripen slowly and the winemaker to pick at exactly the optimal time for the style desired. The yield was ample enough to merit thinning the crop to leave only the best clusters. The white wines are elegant with lively, balanced acids and the reds are intensely fruity with long, textured finishes. 3100 growing degree days.

Tasting Notes

Fresh raspberries and watermelon aromas mingle with the scent of rain on limestone. The texture is light and mineral while the acid makes the finish long.

Production Notes

This year’s Dry Rosé was made from Tempranillo and Syrah. Harvested at 20-22 Brix. It was destemmed and left to sit on the skins for one hour. Then we pressed it at low pressure for around 2.5 hours. Fermentation took place in stainless steel tanks at low temperatures. Bottling took place in January. 370 cases produced.

The Vineyards

Martin Brothers, Williamson

Pairing Suggestions

This could be the perfect wine for brunch. Pair the Rosé with quiche, a spinach & feta salad, waffles and cream, angel food cake or mix up some fruit gazpacho.


Double Gold – 2017 Cascadia Wine Competition