After barrel fermentation (40% new) and extended barrique aging, this wine is bottled with some of the lees left, extending autolysis and intentionally diminishing fruit. It's oaky and textural, with a creamy, yeasty flavor more than any particular fruit. It's unusual and compelling, though not made in any conventional style.
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.