It takes a certain level of — let’s call it confidence — to create a brand called “The Perfect” anything, let alone wine from Pennsylvania. And yet, Mazza Vineyards of Lake Erie did just that, a few years ago launching The Perfect Blanc, Rose, Red and Bubbly wines.

In this particular case, the “perfect” in question appears to be primarily about the aesthetic of the brand. Not to say that the wine’s taste isn’t also considered, just that Mazza’s website notes “we taste first with our eyes, and this collection not only acknowledges that fact, it celebrates it.” This marketing material also emphasizes how these bottles are “stunning as gifts [and] on the ‘Gram.”

The Perfect’s clear glass bottles with simple yet striking die-cut labels are indeed beautifully designed, even if clear glass is generally worrisome (because light exposure can spoil a wine.) But, if Insta-worthy is what Mazza was going for, it seems they succeeded.

All that said, as one of the top producers in Lake Erie and the commonwealth as a whole, Mazza’s ability to make quality dry wines should not be overlooked. So let’s dig into the individual wines:

The Perfect Rose

Even among a group of wines designed for visual appeal, the electric pink hue of this rose is especially striking. Beyond that, the nose here is surprisingly muted, but the palate is ripe with Jolly Rancher watermelon and strawberry notes. As an unabashed lover of bone dry rose, this does present as mildly cloying, but there is enough crispness on the finish to bring reasonable balance. There’s a subtle herbal note alongside a lingering grapey flavor (which is typical of Chambourcin, the variety used here). While it would be more perfect with a bit less sweetness, it is certainly tasty. Lake Erie AVA.

Try with: something spicy

The Perfect Blanc

This is an interesting blend of hybrid grapes (including Cayuga, Vignoles, Valvin Muscat and Traminette), which are just now starting to show their best potential for dry winemaking on the east coast, at least since the idea was mostly abandoned after Prohibition. While there is a prominent musky element here that might be initially off-putting for those used to wine made with European grapes, there’s also lots of citrus flavor (think lemon-lime soda) and plenty of acidity to clean up any perceived sweetness from those hybrid grape juice (think Welch’s) notes. (The wine is listed at 0% RS.) It would be even more perfect if it didn’t have that touch of east coast twang on the finish. Lake Erie AVA.

Try with: fried fish

The Perfect Red

Made mostly from the Regent grape — a German vinifera hybrid that has showed a lot of promise in PA — this one also includes small amounts of Merlot, Cab Franc and Chambourcin. Though described by the winery as featuring “bold fruit and a touch of oak,” I personally found the oak to be quite forward in this wine, in a way that was not particularly pleasurable. Instead of silky vanilla or caramel, the oak seemed to impart harsh notes that, combined with underripe fruit, made this the most challenging of the three wines to enjoy. In the end it was drinkable, but not something I’d recommend or seek out. Perfect? Not quite.

Try with: burgers

(Note: we did not taste The Perfect Bubbly)