Tart and disjointed, this wine attempts to marry rather thin, acidic fruit with fat, buttery oak, but it doesn't come together. Either ramp up the ripeness or make a leaner, less extracted and tannic wine. As it stands, it's a bit schizophrenic.
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.