Slightly charred scents carry over, framing bold strawberry, raspberry and cherry fruit. It lends a certain smoky quality to the wine, though not so severe as to taste burnt. This is ready to go, and should be consumed over the next two or three years.
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.