Pinot Gris can often show a little bit of a tawny blush, as it's a fairly dark-skinned white grape, but this is downright coppery, like a French Rosé. It's closer to an Oregon style than to other Washington Pinot Gris, with fleshy pear-flavored fruit and light hints of cinnamon and baking spices. Gets off to a good start, then falls away quite rapidly into a quick, generic finish.
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.