The extra time has helped to unwrap what must have been an exceedingly compact wine, but it still needs to be decanted and/or cellared further. The black fruits are subservient to the dense, tarry tannins. Everything is ripe, but ripe as fine Bordeaux is ripe, with earth and bark and herb still prominent.
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.