Whoa! 400,000 cases of this wine are being released, an enormous production for a Washington wine. Better yet, it's good. Smooth, plump and quite fruity, just soft enough (from partial malolactic fermentation), not too buttery, but just a hint of butterscotch. In short, it tastes like real wine, not microwave popcorn, and has some lasting power.
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.