Five different Dijon clones go into this barrel-fermented wine. It starts out tightly wound, well-defined with a mineral base under ripe flavors of caramel apple. The crisp, razor-sharp acidity lets the fresh apple fruit shine through, wreathed in notes of flint and smoke and finished with pretty barrel toast.
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: email@example.com.