This barrel-fermented, estate-grown wine matches its luscious citrus and pineapple fruit to veins of butter, caramel and toast. It's perfectly balanced, lively and fresh, even after being open for a full 24 hours. The style, now becoming particular to many Oregon Chardonnays, sits squarely on the fence between the hyper-lushness of California and the minerality of northern Burgundies.
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: email@example.com.