Oregon’s best rosé of tempranillo (and the only one we can think of), is ready to delight again after its trip through stainless tanks and acacia puncheons. This year’s offering has strawberry, tea rose, raspberry lemonade, Bandon cranberry, lemon cucumber, and lime basil on the nose. The acidity keeps this wine fresh and alive, but the barrel fermentation helps to balance the mouth and keep it rich.