Young and tight, this was fermented almost entirely in stainless, with a small percentage in neutral oak. Acids are true and bright, and the fruit a mix of apple, pear and white peach. There's a little heat in the finish; an indication that this is a substantial wine that can stand up to spicier dishes—something like tandoori chicken might be just the ticket.
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.