Soft, fruity and wide open, this is mostly Merlot, with dollops of Cabernet, Cab Franc and Syrah. There is a bloody flavor, raw meat perhaps, along with a vein of purple fruit. Tannins have been smoothed over almost to the point of vanishing.
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.