A Burgundian take on Viognier, barrel fermented in 30% new French oak, put through M-L, and aged 18 months in barrel. Predictably dark and smooth, with a rich mix of soft, ripe stone fruit and barrel flavors. It's a bold style, showing plenty of toast and oak, but also concentrated and peachy, with lemon verbena, Key lime and a hint of honey.
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.