This is quite well made, a simple, dry red wine that mimics cru bourgeois Bordeaux. Dried plum fruit and still drier tannins make it a great match for grilled meats. Barnyardy enhance the French connection. —P.G.
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.