This new entry into the growing ranks of Oregon Pinot Noir vinified in the style of a white wine belongs with the very best of them. A hint of tawny gold results from barrel fermentation (all neutral) and 16 months of lees stirring prior to bottling. It's rich and layered with toast, apples, pears, cream and a touch of citrus.
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.