A blend of 58% Albariño and 42% Viognier, this dense and unctuous wine has 160 g/L residual sugar (16% for those who have misplaced their calculator). So? quite sweet, with flavors of Grand Marnier, lemon custard and coconut oil.
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.