Barrel fermented and aged on the lees, this estate-grown wine is comprised mostly of fruit from 25-year-old vines, planted on their own rootstock. The fruit is spicy, tangy and a bit tannic, still needing some time to smooth out, but the flavors, which run from citrus through tart tropical fruits, are all there. Plenty of acid keeps it food friendly.
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: email@example.com.