The Claret blend is 44% Merlot, 40% Cabernet and 16% Malbec—tannic and herbal, almost like a Chilean red. A good wine to go with a grilled steak, which can cut through the tannins with some fat. Flavors are balanced, fruit is light and leafy, and there is little or no new oak influence.
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.