The second label for this new winery is made from grapes and barrels left out of the other blends. The result is a “mutt” wine that's red, ripe and slightly volatile. Though it lacks the focus and precision of the other blends, it's full of ripe, polished fruit flavors and makes a good barbecue or by-the-glass red wine. It's soft, smooth, with some citrus and tart berry flavors.
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.