Entirely barrel fermented in French oak, just half the wine went through malolactic fermentation. It's a good call; the remaining acidity lifts the buttery banana fruit flavors, and prevents the wine from going all soft and flabby. Definitely a butterball style, with toasted nuts and popcorn flavors front and center.
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.