This is a very rich, with quite ripe, banana and tropical fruits. Barrel fermentation brings more richness to the palate: buttered nuts, caramel and crème brûlée. For its over-the-top style, it's been done very well, but it tires the palate rather quickly.
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.