This wine would compare favorably with the least expensive Sauv Blancs from New Zealand or Chile. It avoids the unripe pea vine or asparagus flavors that can afflict those wines, and brings light, fresh, sweetly grassy flavors to the palate. A little unfocused, but pleasurable and crisp, this is a good all-purpose seafood wine.
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.