This unusual blend is two thirds Pinot Noir, the rest split between Pinot Gris and Pinot Blanc. The white varieties seem to dilute the red, without contributing much else, leaving heavy tannins intact. Along with black fruit, there are thick, chewy tannins.
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.