This excellent Pinot Gris is barrel fermented in neutral French oak, and is still young enough to show a yeasty freshness to the aromas and in the mouth. There seems to be a touch of residual sugar, or at least a generous fruity sweetness to the palate. Apple and cinnamon flavors complete the picture.
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.