A welcome trend in Oregon is making Pinot Noir at moderate alcohol levels—here it's 13.5%. This enhances the wine's details, beginning with the aromas. Cola and clove, licorice and toffee scents promise a tasty bottle that turns out to be bursting with black berries, black cherries, black currant and even black tea 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.