Very oaky right off the bat, with unintegrated aromas of fresh-cut wood. The green apple flavors are tart and highly acidic, while the oak integration has barely begun. It's big, acidic, clean and oaky, but offers little in the way of depth or pleasure.
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.