The odd name is taken from Greek mythology; the grapes are Riesling, Pinot Gris and Gewürztraminer, a very clever blend for Oregon, where all three excel. Fragrant, floral and fruity, this wine combines the best qualities of the three grapes, and has a lingering, refreshing presence.
— P.G.
(12/1/2003)
A lot selection; achingly dry but not just simple lemon juice. There’s good concentration and a mix of mineral, rind, light citrus flesh, with excellent length and a finishing hint of honeysuckle.
— P.G.
(10/1/2011)
Lots of honey is the first impression; this is under 10% alcohol and over 5% residual sugar. Nicely balanced, it still has enough acidity to put a little tartness in the midpalate. The fruit is pretty and the honeyed flavors seductive; it’s not quite sweet enough for most desserts, but a fine apéritif.
— P.G.
(6/1/2010)
Lots of acidity behind the the 5.4% residual sugar—a highwire balancing act. There is a fascinating tension between the acid and the sugar, filling the mouth with sweet/sour fruity and slightly grainy sugars.
— P.G.
(10/1/2011)
Pretty and fruit driven, tasting of sweet, jammy preserves, this is very clean, polished and expressive without relying on excessive new oak. Well-structured, with plenty of acid, it is well matched to food and balanced for long-term aging.
— W.E.
(11/1/2004)
Varietal, with lots of vanilla and cherry flavors dominating. Supple and smooth, with good grip and penetration. Velvety finish with a bit of bacon fat.
— W.E.
(11/1/2004)
This wine requires decanting, as it seems to have entered a dumb phase. But there is clearly a good core of blackberry and black cherry fruit, lightly dusted with fresh herb.
— P.G.
(12/1/2011)
A tightly wound, tart Pinot Noir, that seems to show a little greenness in the tannins. Sweet grain and a suggestion of Band-aid in the finish.
— P.G.
(12/1/2011)