This is what might be called old-style Washington Cabernet. The fruit is mixed liberally with bell pepper and dill; there is plenty of tannin and a distinctly earthy aroma of the barnyard that carries well into the finish. For some, it will be pleasantly reminiscent of cru Bourgeois Bordeaux.
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.