This drinks much drier than its 12.3% alcohol and 1.5% residual sugar would indicate. It tastes of cold steel around the edges, but with some good peach and apple fruit flavor in the core. Somewhat reminiscent of an Australian style, it is a food wine rather than a sipping wine.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.