Complex aromas mix a fragrant blend of soy, black fruits, chalk and graphite. The tannins—big, chalky and a bit rough—overshadow the fruit, which remains compact and tucked away. There is plenty of tart acid along with those tannins to warrant cellaring this wine for at least five years. If you pop it now, give it several hours of breathing time.
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.