Keeler is doing some interesting experimentation with fermentation methods, and here they deliver a stunning amphora-fermented, off-dry Riesling. The wine offers a fine mix of apricot, peach and nectarine tones that display a sweet and sour tension. It finishes with a lick of butterscotch.
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.