An interesting debut from this new producer. The blend includes 20% Roussanne, co-fermented in neutral French oak. It was aged sur lie and given monthly battonage, and no malolactic fermentation. The wine is big, with juicy tropical fruit/bubblegum flavors, skin phenolics, great texture and baking spice highlights. Impressive.
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.