This very sweet, 210g/l dessert wine was produced cryogenically. It's peachy and syrupy, with candied apricots and a touch of maple syrup. There's just enough acidity to cut some of the treacle, but the sweetness has a sugary granularity rather than a smooth, integrated mix of flavors.
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.