This is done in a lightly spicy, lightly toasty style. It's clean and supple, with a mix of apple, peach and melon fruit. Ample acidity keeps it fresh and lively through the finish. It spent six months in a mix of one-third stainless and two-thirds neutral oak.
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.