Apples, peaches and pears are evident in this surprisingly full, almost fleshy Chardonnay. A portion was barrel-fermented, and the flavors of toast and tobacco are relatively moderate and well-integrated. The wine has some sweetness along with the crisp fruit, but without the exaggerated vanilla flavors of many cheap Chardonnays. This is the best from Hogue in a long while.
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.