Barrel fermented in neutral French oak, with minimal lees stirring. This is very tart, lemon juice is the dominant flavor, with some sour peach/stone fruit character also. This might be a surprise winner with oysters; it's sharp and tart rather than fat or alcoholic—despite 14.7% listed alcohol. Tasting room exclusive.
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.