SuLei's Tanya Woodley ferments her Sauvignon Blanc in stainless steel, then ages it in a mix of neutral oak and stainless steel barrels. In this new vintage some residual sugar (just under 1%) remains, to soften the otherwise-searing acidity. It works well, crafting a fleshy wine loaded with citrus and honeydew. The finish lingers and has plenty of lift.
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.