An orange wine by all definitions, this Riesling was made in the same way as the producer's reds: foot-crushed, destemmed, native yeast-fermented and pressed into neutral French oak barrels for three months. It's gold in color and vividly aromatic, evoking peaches, baked apples and cinnamon-sugar. Dry and cidery through the finish, it's best consumed within the year.
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.