Spring Valley wines have never been shy and retiring, but here the alcohol – 15.2% – seems to quickly mute the textural subtleties. Though it suggests a panoply of red and black fruits in the nose, the palate is a wash of coffee, toast, tannin and alcohol. The flavors get muddy and the alcohol strips the wine of its terroir.
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: email@example.com.