Tart, acidic red fruit—pomegranate, sour raspberry—is given some sweet spice and sandalwood from barrel aging. The all-too-typical earthy/herbal aromas that plague so many Oregon Pinots are out in force. The wine sits in the mouth, sour and tight, without enough weight or texture to hint at future pleasure.
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.