From 30-year-old vines, pressed whole cluster and stainless steel fermented. Spritzy and sweet, it smells and tastes quite like orange pekoe tea, generously infused with sugar. Too sweet, but not enough for dessert, and spritzy but not really frizzante—what exactly do you do with this wine? The winery suggests trying Early Muscat zabaglione, or serve it with lavender butter cookies.
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.