This three-acre site, planted to Dijon 114 Pinot, comes up with strong aromatics loaded with baking spices. Those sweet flavors continue around standard medium-ripe berry fruit. The acids finish a bit chalky, and the effect is to dry out the flavors a bit too quickly.
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: email@example.com.