Initially, they resisted making rosé at Patricia Green Cellars. As passionate consumers themselves, they believed that rosé should be made from red grapes with more muscle than Pinot Noir, and access to varieties like Mourvedre, Grenache, Carignan, or Tempranillo in the Northern Willamette Valley was limited. However, they discovered a block of Tempranillo planted in 2012 at Freedom Hill Vineyard, originally intended for another winery.

Freedom Hill Vineyard is a distinguished site nestled toward the eastern edge of the Coast Range Foothills. Although it’s geographically associated with the Eola Hills, the vineyard lies south and west of the Eola-Amity Hill Appellation, just outside the town of Monmouth. The vineyard is planted on Bellpine, a marine sedimentary type of soil, which contributes to its unique terroir.

Tempranillo thrives upright, with large clusters that resist botrytis. The region’s climate prevents it from ripening sufficiently for red wine. However, these grapes achieve perfect ripeness for crafting a delightful rosé with firm acidity and soft sweetness, rivaling the finest rosés worldwide.

The grapes were harvested at 20.3 brix, resulting in a 12.5% alcohol content and a TA of 7.2, lending the wine its vibrant character. The clusters were lightly whole-bunch pressed and underwent several rackings off the lees before settling in a stainless steel tank for six months. Bottled prior to completing malolactic fermentation, the resulting wine is bone-dry with lively acidity, easily enjoyable over the next few months.