Like all the Cristom Pinot Noirs, this was made with native yeasts and a significant amount of whole clusters. Although three fifths new oak was used, it has had little affect on the aroma, with no noticeable toast or caramel accents. It's tight and minerally, with wild raspberry fruit and a steely frame.
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.