This wine seems to have just barely ripened in this vintage, but is very well made and interesting. The tart, waxy red fruit has a vein of pine resin threading around rhubarb and sour berry. Firm and focused, it will work best with poultry in an herbal preparation.
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.