As is often the case with Rogue Valley wines, the tannins are dominant and abrasive. But flavors are good, with a mix of graphite, olive, iron filings and coffee grounds—more than pure fruit. The tannins, acids and darker flavors rule, creating a wine with rigid structure and a tight, firm finish.
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.