This vintage sparkler is made via méthode Champenoise, though true Champagnes get much more aging prior to release. But here you find the exuberant fruit of Oregon done in a brut style. It's almost explosive, with crisp apple and peppery Asian pear fruit. Clean and bracing, it carries nicely through a lush finish.
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.