Dark and scented with cocoa, coffee, cherry and a dash of vanilla, this is a tannic, chewy Merlot. Hints of herb and a big splash of green tea-flavored tannins wrap it up; it's not what you would call a gentle wine. It should really be served with some red meat to cut through the tannins.
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.