Certified Biodynamic and all estate grown, this five-clone blend is barrel fermented with indigenous yeasts, and bottled unfiltered and unfined. It offers a mouthwatering mix of apple butter, caramel and toast. The length and subtle details argue for further aging, but go ahead and drink it now.
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.