The winery also makes Barbera, and this shares with that wine a certain ultra-ripe, Port-like aroma. Here the alcohol hits 15.5%, and there is less supporting acidity. Barrel flavors dominate—vanilla, tobacco, and liquorous heat.
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: email@example.com.