This is pure Chenin Blanc from Kiona's 1976 planting, fermented in concrete eggs and left on the lees for five months. A pretty golden hue, this bone dry wine did not undergo malolactic and has retained its sturdy acid base. Rich with glycerine, it's scented with and has flavors of lemon oil, orange peel and candied pineapple.
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.