Though it was barrel-fermented in previously used Burgundian barrels, the flavor of expensive new oak dominates this buttery effort. If rich and toasty is what you want, this is for you. It's well-made, but it could just as easily be a Chardonnay.
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: email@example.com.