Rosé of Sangiovese, Maryhill Winery, $13
Washington’s 15th largest winery makes this dry, strawberry and rhubarb-inflected rosé. Serve it at a weekend brunch in place of sparkling wine or mimosas or as an aperitif with a plate of your favorite local cheeses.
Syrah Rosé, Saint Laurent Winery, $14.99
Winemaker Craig Mitrakul handcrafted this crisp rose from 80% Syrah, 15% Riesling and 5% Chardonnay grapes. The result is a rosé with a bone dry finish and flavors and aromas of cherry, raspberry, apricot, and watermelon. Serve it chilled on its own or as a companion for salads, seafood or barbecued chicken.
Rosé, Waters Winery, $16
Winemaker Jamie Brown calls this wine a red wine drinker’s rosé, and makes it from 67% Syrah and 33% Viognier grapes from the winery’s estate vineyards in the Walla Walla Valley. The wine has a crisp acidity, and works well as an “off-season” rosé to serve with cold-weather dishes like Thanksgiving turkey.
Rosé, Syncline Cellars, $16
This dry rosé is a blend of varietals and grapes from different vineyards, resulting in a pleasing salmon hue and juicy strawberry and musky watermelon aromas and ?avors. Open a bottle to serve alongside spring vegetable risotto or a filet of white fish.
Lullaby Rosé, Lullaby, $16
Though not yet released at the time of our tasting, Walla Walla winemaker Virginie Bourgue released her first rosé vintage in late March. The rosé is barrel-aged for 9 months and, says Bourgue, will be a sensual sipper and food-friendly wine.