This bright, big and mouthfilling wine was fermented with wild yeast, which seems to infuse it with a dollop of mystery. Ultraripe lemon and grapefruit come with a hint of marshmallow and plenty of toasted-peanut flavors. It finds a smooth runway and coasts gently to a gliding stop, with those toasty flavors still resonating.
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.