All Dijon clones from the Alloro vineyard, this tightly wound effort mixes tree-fruit flesh and skin flavors in a compact balanced wine with some good years of life ahead. There's a pleasing nuttiness resonating through the finish, from a small percentage that was fermented in new French oak. Give it an extra year or two in bottle and it should open up nicely.
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.