Thick and fleshy, with ripe flavors of fig, pear and baked apple, with exceptional balance for its weight. The spice is lightly sensed, as is the toasty influence of the barrel fermentation. It's a complex, creamy take on Viognier, and clearly the best wine this winery makes.
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: email@example.com.