The name references the mix of fermentation techniques—40% neutral oak, 40% stainless steel and 20% new French barrels. Peach and papaya fruit are accented by a light streak of honey and a whiff of wet stone. This is both nuanced and beautifully proportioned.
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.