Biodynamically-farmed grapes seem to provide an extra layer of texture, as the layers of ripe strawberry and cherry fruit spread across the palate. It hints at toast, espresso and cola while retaining its supple grace. Perhaps a bit less rich than in years past, but what a wonderfully elegant expression of the grape.
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.