The cuvée name Elwetritsche refers to a mythical beast from a town in the Pfalz region of Germany. Totally dry and stainless steel-fermented, it's dominated by citrus rind flavors, with traces of herb and minerality. With its exceptional texture that owes to 24 hours on the skins, it persists long into the 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.