Updraft is two thirds Sauvignon Blanc and one third Semillon, barrel-fermented. Full-bodied and fleshy, it's bursting with ripe yellow fruits, along with apricot and papaya. On the tropical edge, but focused and lightly toasty, as you'd find in a Bordeaux.
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.