Vivid and snappy, this was fermented in stainless steel, with a small percentage aged in neutral barrels to soften the mouthfeel. It's spicy and fresh, with a mix of fruit flavors including grapefruit and pineapple. A touch of vanilla enlivens the aromas.
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.