Half of the wine was whole-cluster fermented, and only native yeast was employed. It's got a tart and tangy quality, with pure fruit flavors of cranberry, strawberry and raspberry. The acids are clean and the wine crisply refreshing.
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.