Smoky and oaky past the point of balance, this tastes of charred wood rather than fruit. The tannins are chewy and smoky. After considerable breathing time, blackberry fruit emerges. Aeration is highly recommended.
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.