This is a tangy, berry-powered blend. Hard not to like the fresh, zippy, highly acidic flavors of tart raspberries; flavors that are sharp and almost crunchy, but deliciously vibrant. This is what Dry Creek Zinfandel used to taste like before it turned into rocket fuel.
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.