The fermentation of this white Pinot, which eliminates skin contact (hence color), also removes any hint of varietal flavor. In other words, this tastes not at all like regular, red Pinot Noir. It's more along the lines of a stainless-steel-fermented Chardonnay, with that grape's simple neutrality first and foremost.
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.