A juicy, ripe, full-flavored Chardonnay, built upon a thick core of tropical fruit—guava, mango and papaya. It's done in what might be thought of as a mid-1980s California style—barrel fermented, full malolactic fermentation, lots of buttery oak. But there is the added vibrancy from Washington-grown grapes, which keep their acidity. This is the winery's most successful wine at retail, and it's easy to see why. It is a sure-fire pleaser.
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.