The blend is 70% Pinot Gris and 30% Viognier. The Gris provides the fruit base, with pear/apple flavors; the Viognier adds some light lemon and citrus blossom accents. This is a big wine, bone dry.
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.