Made in the style of a southern Rhône blend (half Viognier and one quarter each Marsanne and Roussanne), this is lightly lemony, with a bit more fat in the middle. None of the three grapes overpowers the others, but the flavors feel a bit generic. Though fermented in stainless steel, it's gold in color and shows some hints of toast.
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.