Grapes are sourced from top vineyards such as Elerding and Milbrandt, and the wine is given 100% barrel fermentation. This is a rich, ripe, almost unctuous style of Viognier, and it is impossible to resist. Lush, creamy and loaded with tropical fruits, it fills the mouth with warm, round fruit, and sails into a lingering finish of bananas and cream.
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.