Dark and toasty, this wild yeast fermented wine spent 10 months in 10% new Oregon oak. Slightly roasted flavors combine coffee grounds, chunky cherry and cassis. It's a full-bodied full-flavored wine which favors power over finesse.
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.