Though it reads “Barrel Fermented” on the front label, a significant percentage of this wine was done in stainless steel, and the tart, rather austere fruit emphasizes that. Gooseberry and green apple flavors snap into tight focus, buoyed by generous acidity. There's a hint of toast as it winds up its 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: email@example.com.