The blend is almost equal—53% Cab and 47% Merlot—and the definite dill and bell pepper aromas indicate less- than-stellar fruit. But the wine is well made and budget priced, and enough black cherry fruit is bobbing beneath the surface to make things work. Stiff tannins lead into a roasted coffee finish. —P.G.
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.