Though labeled white, this is a pale rosé, 100% Pinot Noir and one-quarter barrel fermented in neutral oak. It's slightly nutty, with a touch of oxidation and flavors of toasted grain. More dry extract than fresh fruit, despite its youth, and what fruit is there is tart as rhubarb pie.
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.