I like this new release far more than the tart and acidic 2003. It's got muscle and sinew, though it is certainly not what you would call a fleshy wine. Lean and tasting of cranberry, pomegranate and wild cherry, it has sharp acids and will stand up to any kind of meat and spice. Pizza anyone?
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.