Can anywhere else in the world get this much sugar and acid at the same time? This is a fantastic mix of sweet, almost candied citrus fruits, set against a layer of rock and buoyed with fresh, natural acids. There is a spritzy creaminess to the wine also—tasted pre-release—but it's a fascinating and quite distinctive effort that will certainly reward some cellaring.
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.