Walnut City’s rosé is made from grapes picked specifically for this cuvée. The fruit was whole-cluster pressed, settled, and barrel fermented to dryness without undergoing malolactic. The result is a pretty light salmon color with a fragrance slanting toward tawny fruits (the influence of the barrel). Palate notes of cantaloupe, peach, and honeydew are lifted by basil and spearmint. Fully dry and a tangy, it offers a green-apple citrus snappiness and a lemony finish.
Pair with fresh goat’s milk cheese, caprese, pasta salad, or pasta primavera. This wine also stand up to light vinaigrettes.
11.9% abv | $15 (sample), 155 cases made