Scents include white pepper, hints of herb, and in the mouth there is none of the usual bitter or dill pickle flavors. This was cold fermented and cofermented with 5% Viognier; then blended with 5% Grenache and 5% Mourvèdre. It's fruitier than the Walla Walla Valley bottling, and less earthy, but quite appealing.
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.