Texture, texture, texture—that's the story with this wine. Fermented using wild yeast, this Sauvignon Blanc dazzles the palate with notes of sweet grass, clover, grapefruit and mineral. It's made in a lip-smacking, tart and tangy style, with a wet stone finish.
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.