This is made in a steely, high-acid style, harvested at low (18.5) brix and put through 25% malolactic just to keep it all in proportion. Give this some time in the glass and it shines, with a focused mix of lemon, apple and mineral flavors. This can easily age for another decade at least. Drink 2020–2030.
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.