This blends fruit from Red Mountain's Force Majeure Vineyard and Boushey Vineyard. Fermented using native yeast, it shows black cherry, cola and earth, with a drying finish that's redolent of wet cement. This is complex and even delicate.
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.