This is a higher end effort than the name might imply. Ripe and spicy, it takes the floral and citrus rind qualities of Viognier, tosses in some tart green apple from Chardonnay, and puts in a splash of Gewürzt for spice. Fermented in neutral oak and aged seven months on the lees, it's got a good spine, firm acid, highlights of cinnamon toast and a finishing kiss of lemon curd.
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.