Finished off dry, this masks its residual sugar with ample acidity. Some portion of the winery's numerous individual Riesling lots is barrel fermented, and here there are unmistakable highlights of caramel. On the palate it's smooth and rich, with wide-open flavors of peach and pear.
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.