A 50–50 blend, this shows fruit flavors of plum and currant, hints of orange peel and citrus, and assertive, fairly stiff tannins. It's set up for steak, beef and grilled meats, which will work well with the tannins. I'd let it breathe for an hour or two to soften it up and bring out the fruit.
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.