The reserve is two-thirds Pommard and one-third heirloom clone, fermented with native yeast and aged 18 months in 75% new oak. Deeply richly fruity, it's a ripe bowl of blackberries in a bottle, with a lush finish loaded with mocha and toast. Irrepressibly delicious, yet built to age nicely over the next decade or so.
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.