As much as I love the 2006 vintage right now, this is my favorite right from the bottling machine. It is blended from a similar proportion of Pinot Noir and Zinfandel as the past few vintages, which seems to be the ‘sweet spot’ for this style of dry rosé. Bone dry with a bracing acidity, it goes well with slightly bitter, salty foods like olives, pink seafood (shrimp, crab, lobster), and tomato-based foods with Mediterranean notes. The aroma of this wine that dripped onto the bottling machine smelled like a mixture of watermelon, guava, and grapefruit. Folks have really caught on to this wine, as there are precious few bottles of 2006 left at this point…far earlier than I had intended.