All single vineyard Pommard clone Pinot goes into this blend. It's a tough, chewy wine, whose earthy flavors trump the slightly green berry flavors. It will show best with food, perhaps a wild fowl or a peppery noodle dish.
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.