A still wine made from the workhorse grape of true Champagne, this seems to be maturing rather rapidly, suggesting cured meat, bruised apple, strawberry and cherry. An impression of apple cider vinegar marks the finish. Drink up.
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.