The winery is perhaps best known for its Merlots, here done in an overtly oaky style. Chewy, woody and quite astringent, the tannins lead, with dried berry and dark chocolate also in the mix. Fine for everyday drinking with your favorite cut of beef.
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.