This young, pungent, toasty wine mixes stainless and oak-fermented lots (some with native yeast), and both malolactic and non-malolactic portions. It's flavorful and complex, with flavors of honey graham cracker around citrus and apple fruits. Drink up.
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.