Simply looking at the color you might take this for a 20-year-old wine; it's that mature brick color that old Pinot takes on. Very soft and light, it tastes much older too, with hints of brown sugar and raisin, and no trace of primary fruit or tannin. If you like well-aged Pinot Noir, this is ready to go.
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.