This is best viewed as a rosé, as the three-day cold soak prior to fermentation has pulled a lovely copper color out of the Pinot Gris. It's bright and lively, with spicy cinnamon and a core of baked apple. It lingers nicely, adding pekoe tea and a touch of caramel.
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.