The blend is 70% Pinot Blanc, with Riesling and Pinot Noir splitting the rest. The winery calls it a “red-style white” and it has some tawny color from five days fermenting on the skins. But it's simply odd, flat and lifeless, with dusty generic fruit.
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.