Soft, herbal and showing a streak of sweet baking spice, this unusual red wine immediately sets itself apart from more ordinary Bordeaux blends. Slightly more than half Cabernet, a third Cab Franc and 10% Merlot, this definitely has the pedigreed vineyard fruit. The almost supernal softness of the wine suggests some sort of micro-oxidation, yet it remains sappy and tart. Flavors continue through a myriad of baking spices into a rich and extended finish. The only detriments: the acids are a bit chalky, and the finish lacks finesse. But it's a lovely bottle simply to drink.
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.