Two styles of Sauvignon Blanc were made in this inaugural vintage for Efesté white wines. This one uses commercial yeast and is the richer of the two, with light tropical, grapefruit and lemon peel flavors. There is a wrapping of honeycomb and a dry, persistent finish somewhat suggestive of a particularly ripe Sancerre such as Cotat.
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.