Planted in 1999, the estate Viognier is ripening well, and Kestrel doesn't hold back on the winemaking. Barrel fermented and left sur lie for nine months, this is exceptionally rich and buttery. It skates along the edge of volatility, but the intense flavors of lemon, lime, pineapple and tropical fruits make this irresistible.
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.