This is done in the old school style—barrel fermented, full malolactic, and aging in 20% new French oak. The strong barrel influence comes through as vanilla bean and butterscotch, with that same buttery-smooth mouthfeel. It leads into a pretty finish with a suggestion of lemon meringue.
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.