A deep, honey-gold color, this viscous, syrupy, botrytised dessert wine was barrel-fermented in new French oak. The residual sugar tops 20%, and there is still considerable alcohol. Dense with caramel, molasses, and peaches in sweet syrup flavors. A half bottle will serve a lot of people.
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.