It's 100% Viognier, a light blush/tawny color, and all neutral barrel fermented. Winemaker James Mantone calls Viognier “the white Pinot Noir” due to the difficulty of making it well, without bitterness or what he terms “muskiness.” This is round and fruity, with scents of fig and peach and apricot, and the flavors follow. It sets a consistent note that it holds through a long, clean finish.
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.