Made from an unusual white grape rarely seen in Oregon, this was partially fermented in new French oak. That's counterintuitive for such a generally crisp, high acid white wine with cucumber notes. More bottle age may smooth it out a bit.
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.