This new Walla Walla winery premieres with a toasty, soft, barrel- fermented Bordeaux blanc blend that's 70% Sém, 30% Sauv Blanc. The fruit is ripe and packed with rich flavors, without being too fat and tropical. Its lightly herbal, grassy nuances combine with plenty of well-managed, pleasantly spicy, toasty oak.
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.