This meaty, substantial wine was barrel fermented in neutral oak and hints at oxidation, particularly in terms of its dusty, tawny color. Clocking in at 14.9% alcohol, it definitely shows some heat on the finish. But it's a full-bodied style with immediate appeal, lush with candied fruit flavors, streaks of butter and toasted nuts. Its weight and mouthfeel are very much like a ripe Chardonnay, but with added perfume and precision.
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.