Fruit was sourced from the Doc Stewart vineyard, one of the region's oldest, and fermented in American oak. Bright gold in color, it opens with rich scents of buttered nuts, stone fruits, and dusty spices. You will find a lot of flavor for the price, and the wine retains sufficient acidity to brighten up the finish with a lick of minerality.
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.