This low abv, dry style wine does not seem to have reached optimal ripeness. It's pungent with pine tar, and tastes quite tart and lemony. The acids dominate, which suggests that it might best be served along with steamer clams or fresh oysters.
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.