Half the Petit Verdot from Turk Mountain Vineyard in Afton goes in direct-pressed, half ferments whole-cluster carbonic — and what comes out lands somewhere between a light red and a dark rosé. It's bright, juicy, and fruit-forward, with just a whisper of tannin and a lively acidity that makes it dangerously easy to drink. This year's is more lifted and refreshing than last, a chillable red that's just as happy on a summer porch as it is at the dinner table. Serve it with a chill on and don't overthink it.
