In some ways it's a throwback to the early days of Washington winemaking, when Chenin was a popular tasting room off-dry white wine. Intended as a take on Vouvray, it's getting progressively drier with each vintage, now just over one percent residual sugar. What this is bringing out are the more delicate aromas of honeysuckle, and flavors of lime, sweet lemon, orange and pineapple. It's clear proof that Chenin Blanc need not be relegated to also-ran status in the U.S.
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.