Each of John House's Rieslings is differentiated by AVA and fermentation vessel; this may be the most unique of his stellar lineup. Sourced from the Cedar Ranch vineyard in the Illinois Valley, this is fermented with native yeasts in a concrete egg. Its complexity and detail is astonishing, with baby powder, orange peel, pink grapefruit and Meyer lemon. Long, dry and truly off the grid, if not over the moon.
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Reviews wines from Oregon and Canada.
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.