One of a crop of new Oregon sparklers, this was barrel fermented with native yeast and aged for 56 months prior to disgorging. Fine tiny bubbles and a fresh, yeasty aroma introduce the wine, which has excellent concentration. Green apple and green banana, a touch of cucumber and a nice toasty frame all combine gracefully. The odds are that this will continue to improve in bottle for another five years at least.
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.