A wine this good makes you wish there were a lot more of it. Pure Sémillon from a single vineyard, fermented in stainless steel, it opens with lovely fragrances of linalool and citrus pith, softens up in the mouth, and brings grapefruit and a hint of wet stone. It has the power of Chardonnay with more complexity than most unoaked versions of that grape.
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.