This delicious, reserve-level effort keeps the alcohol low without sacrificing power, weight or depth of flavor. Barrel-fermented and aged sur lie, it's a full-bodied wine with scents and flavors of ripe stone fruit, buttered toast and caramel. Decant and drink now or cellar for a few years.
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.