Springs from the glass with a ripe, juicy nose of berry liqueur, hints of mocha and a whiff of fresh cut hay. There are some whiskey barrel esters as well, and the alcohol registers a bit hot, almost like a whiff of scotch. But the tight, concentrated fruit just needs breathing time and/or decanting, and then it more than holds up to the heat. The blend is 62% Cabernet Sauvignon, 21% Merlot, 11% Petit Verdot and 4% Cab Franc.
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.