Much like the winery's pleasing Pinot Gris, this Dijon clone Chard is made in a clean, lightly herbal style. Roughly half was barrel fermented and half in stainless, all resting sur lie for twelve months. Along with the crisp apple flavors and sweet grass are hints of wet stone and a gentle impression of bourbon barrel.
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.