Tawny gold in color, this wine's flavors can only be described as autumnal. It's a bit one dimensional – tart apple, tasting a bit like a hard cider, dusted with cinnamon and quite juicy. Definitely a wine for acid lovers, and a wine that will match up well to foods that need some acid to cut through. Despite one hundred percent malolactic fermentation and extended lees contact, the acids reign supreme.
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.