Close to half Viognier, this is cofermented with Roussanne and Marsanne, then blended with 7% Grenache Blanc. A small portion of the Viognier was fermented in Acacia oak. Deep and rich flavors are packed with sliced pear, then range on through oranges and mixed citrus, adding a touch of vanilla in a fresh tangy lingering 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: firstname.lastname@example.org.