The deep, almost tawny gold color, coupled with a slight pétillance, signals that this is no ordinary GV. It went through four days of whole cluster maceration before being fermented with wild yeasts in new 500-liter Austrian oak puncheons. It's rich, toasty and lively in the mouth, yet smoothed out with the oxidative impact of the time in wood. A generous and flavorful wine, it shows toast and nuts and caramelized highlights along with light apple-butter fruit.
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.