This 100% Tempranillo, coopered for 22 months in American oak, is impressive. The fruit flavors coalesce around raspberry/strawberry hard candy, with juicy natural acidity and a hint of tanned leather—not sweaty saddle, but real leather. It's got fine, dusty tannins, and excellent persistence.
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.