This is a bit stinky right out of the bottle, with some sour, rotten egg aromas. Ultimately they blow off, but there's still a palate impression of sulfur and burnt match. The net effect is to put a damper on the fruit, which pokes through the sulfurous fog tasting rather soapy and limpid.
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.