Though it opens with a somewhat sweaty nose, once in the mouth this wine settles in to a base of black cherry fruit and earthy tannins. There are streaks of leaf and graphite, plenty of firm acids, and enough weight to out-muscle most inexpensive Merlots from California. Made with organically grown grapes.
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.