The fruit is from the Eola Hills, and it has an interesting bloody character, like raw meat. It's a more Burgundian style than most Sineanns, and riper than most Eola Hills fruit. It hints at earth, leather and marrow, with pretty, plummy fruit laced with cinnamon. An elegant, yet distinctive wine.
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.