So rarely does flavor erupt from a glass as with Ameztoi’s Rubentis rosé, a 50/50 blend of Hondarrabi Zuri and Hondarrabi Beltza. These Basque varietals are co-fermented and bottled with limited carbon dioxide, lifting aromas of crisp apple, lemon verbena, and green bell pepper. On the palate the acid immediately rises to the forefront, with a developing herbal flavor building into a crisp finish with lingering bell pepper. This wine begs for an accompaniment of Cajun shrimp, seafood paella, or a sunset with friends.
Photograph courtesy of Orion Kamrowski-Poppen
Orion Kamrowski-Poppen
Orion Kamrowski-Poppen is a student at the Walla Walla Enology and Viticulture program. He moved to Washington after studying political science at St. Olaf college in his home state of Minnesota. Orion seeks to learn as much as possible about American viticulture with a focus on sustainability.
