This has so much raw, rough oak flavor when first opened that the fruit is nearly invisible. Tempranillo may well have a real future in the Walla Walla Valley, but first it has to be freed from the woods. Give this plenty of breathing time.
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.