This particular cuvée is fermented in a large acacia barrel which helps to round out the fruity flavors without sacrificing focus or precision. It's pleasantly grassy, with a strong pineapple flavor at the core. With excellent length, structure and mouthfeel, this wine could be cellared for another five or six years.
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.