As with all Beresan reds, this tilts sharply in the direction of dark fruits, earthy tannins, and streaks of iron and herb. The plum and berry flavors are framed in sappy acids, and the purity of the single-varietal wine is impressive. It's a fine alternative to Cabernet with that thick steak.
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.