All Trisaetum's dry Rieslings feel a notch riper in this warm year, to good effect. Meticulous blending of individual lots, some aged in oak, brings layers of complexity and helps differentiate each cuvée. Concentrated pear, peach and papaya flavors are on display here, with tangy acidity and superb length and richness. It's dry, to be sure, but also brilliantly fruity.
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.