The aromas of this Sauvignon Blanc carry a lot of perfume, as if dusted with talcum powder. In the mouth it is soft and tastes lightly of melon and apple, again with a rather odd impression of sweet powder. Serve it well chilled.
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: email@example.com.