All biodynamically raised estate fruit comprises this marvelous Viognier, which spent four months in 40% new French oak. The full-bodied, perfect ripeness mixes apple, pear and apricot, with a gentle kiss of caramel from the short-term barrel aging. The length and balance set the standard for top-flight domestic Viognier.
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.