Very little Auxerrois is grown in Oregon, and the earliest plantings, the owners note, were here at Zenith. This could be mistaken for a Chardonnay, with ripe melon, peach and banana fruit matched to rounded out flavors of butter and caramel. It was barrel fermented and put through malolactic, much like a fine Chardonnay.
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.