Fermented in concrete and aged for 14 months in one-quarter new French oak, this wine sneaks up on you. Anyone who has tasted wines direct from concrete will note that they often have a certain flavor of concrete, or mineral if you will, and a nice texture to the mouthfeel. That's here, along with tight pomegranate fruit and plenty of acid. But the barrel aging shows also, coming up in the finish as a ring of butterscotch around the 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: email@example.com.