“No oak/No malo” the label proclaims, as if to challenge you to like it anyway. What's not to like? Fresh, leesy notes cleanse the palate, and set up the palate for the mix of melon, blood orange and pineapple that defines the flavors. Without any oak or buttery malo, what persists is the vivid, supple acidity.
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.