This mongrel is 50% Red Mountain Syrah, 25% Cabernet Sauvignon and 25% Merlot. Tight and tart, it has a slightly reduced, rubber ball character, and needs plenty of breathing time. Fruit flavors are raspberry and cassis, accented with sharp acids and stiff tannins.
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.