The two grapes are co-fermented with native (wild) yeast, in a 50-50 blend. Racy and textural, he wine shows impressive minerality behind crisp flavors of jicama, celery and green apple. The length and definition suggest that this wine may be cellared through 2020 or longer.
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.