This Sémillon is made from all Walla Walla Valley fruit, with 11% Sauvignon Blanc in the blend. It was barrel-fermented and -aged, and the time in barrel and on the lees has given the wine an extra dimension of texture. The fruit flavors mix white peach and ripe apple, with a streak of chamomile tea.
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.