A Bordeaux blend, roughly one third each Cab Sauvignon and Merlot, and the rest split between Cab Franc and Petit Verdot. It says something about the quality of winemaker Tim Narby's efforts that he has access to this fruit, which goes to many of the state's best wineries. He has made an exceptionally fragrant wine, mixing leather, violets and sweet cherry—unusual yet beguiling. In the mouth the wine cuts through, with assertive flavors of cherry, pomegranate, leather, cocoa and coffee. The tannins carry a sense of mineral and earth, as is usually true with Ciel du Cheval 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.