This is chewy and tannic, with sharp edges around cranberry fruit. It's blocky and one-dimensional, but solid and substantial. If Pinot Noir can ever be a steak wine, this is it. A touch of anise and coffee winds it down through the finish.
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.