Though labeled Champagne, it is in fact a sparkling wine made in the Champagne method (fermented in the bottle). Chardonnay and Pinot Blanc are the grapes, and the wine has effusive, yeasty bubbles, a spicy/steely aroma and good balance. There is a bit of a hole in the flavor, which starts and finishes well but falls off in midpalate.
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.