The aromas are subtle and complex, with nuances of sweet pine and citrus that are usually blown out by warmer sites. About 20% was aged in new oak, but the influence is barely noticeable, as a gentle background, giving light scents of toast and hints of butterscotch. This is the perfect compromise between barrel and tank-style Chardonnay, taking the best of each, as evidenced by the creaminess that underlies the spice and lightly herbal fruit.
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.