This Eola Hills Pinot is the lightest of the lineup, almost to the point of seeming thin. It is also the most herbal, and carries a whiff of blood, like raw meat. Pretty, delicate berry flavored fruit is laced with cinnamon, then turns rough in the tannic finish.
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.