Lots of cinnamon, coffee grounds and spice in both the nose and mouth. Lght and pretty, with baked, spicy cherry cobbler, brown sugar and chocolate flavors. There's plenty of acid to cut through any red meat you might wish to try with it.
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.