Most Palouse wines are purebreds, butthis is an exception. It's a blend of 40% Merlot, 30% Cabernet Sauvignon and 15% each Cabernet Franc and Syrah. Somehow the Syrah dominates, bringing forward jammy berry and dark licorice flavors, which lead into the smooth finish that has a generous coating of mocha from having aged in one-third new French oak.
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.