From a biodynamic vineyard, this co-fermented Rhône-style blend is a roughly equal mix of Marsanne, Roussanne and Viognier. Tropical and stone fruits romp across the palate, lightly framed in apple butter, toast and a streak of caramel. Just 25% new French oak was used; the rest neutral.
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.