It's somewhat odd to find a reserve-level Pinot Noir done entirely in neutral oak, but here it is. Pretty cherry fruit comes wrapped in tart acids. The tannins are light and suggest drinking this now rather than aging it further.
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.