Champoux is known for powerfully deep, cherry-flavored fruit. Here there is also a strong minerality, like dry rock or cement, but it quickly runs into a chalky, tannic finish. The fruit seems flat, not spoiled in any way, but lacking vibrancy.
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.