Despite the listed residual sugar—just over 1%—this is quite dry and ripely juicy. The initial impression is like sucking on a really ripe, sweet lemon, but there's much more to the wine as it opens, revealing tangy apple and pear fruit flavors laced with iodine and mineral. Definitely a wine for acid hounds, and for food; but also a wine that can be cellared indefinitely.
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.