The nose shows the complexity that makes Walla Walla so interesting. Mixed in with ripe fruit are scents of chilies, bell peppers and other piquant spices. Full and fleshy, as is the house style, but nuanced as well. A little green-bean flavor can be found in the finish. —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.