The winery offers this bottling as a counterpart to their dry Riesling, but there's not much separation between the two. Its 10 g/L of residual sugar is certainly above threshhold, but with the searingly tart acidity underneath, it barely makes a dent. Citrus and apple flavors come through, but the sour lemon acidity is what dominates.
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.