This is the top cuvée from the winery, and just a single barrel was produced. It's packed with baking spices, vanilla, black tea and cardamom. These are more than highlights: they are a substantial element, along with ripe black fruits. This was all whole-cluster fermented, and aged for 18 months in barrel.
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.