The Stermer, which I have enjoyed in previous vintages, gets kudos for achieving an alcohol level at a moderate 13.5% despite being harvested at less than two tons/acre. Tight, spicy and astringent, it falls quite short in the mouth, resisting efforts to open it up with additional breathing time. It is more of a component than a full-flavored, full-bodied finished wine.
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.