Leesy and creamy, this lightly nutty wine carries highlights of toasted coconut, lemon meringue and candied orange peel. Fermented with wild yeast, it's then aged in 20% new French barrels and puncheons. Drink now–2019.
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.