The Mount Richmond vineyard was established with cuttings from the winery's Roosevelt vineyard, and carries some similar qualities. Here the fruit is a little softer than the other sites, a little rounder and plummier, and the finish, though not quite satiny, softens up the tannins as well. It carries into some roasted meat character that suggests the wine will develop aromatically over the next decade or more.
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.