From the Oregon side of the Columbia Valley AVA, this off-dry Riesling is reminiscent of some similar wines from farther north, in Canada’s Okanagan. That is to say, it has a certain delicacy, but does not sacrifice any flavor as a result. The lacy layers combine to bring floral, citrus, perfume, stone and fresh-cut apple flavors across the palate. The wine lingers…
— P.G.
(11/15/2008)
An unusual combination of flavors that are searingly tart and yet seem to have a sugary core, this is scented with honeysuckle and orange blossom, and opens out quickly into a fruitbowl of ripe, tangy flavors. Apples, pears, oranges, candied lemons, even a hint of papaya are all in the mix. But be ready for some tongue-tangling acidity.
— P.G.
(10/1/2010)
The Dampier Vineyard, on the Washington side of the Columbia Gorge AVA, is the source for this fruit. It’s an interesting wine, light but penetrating, with a mix of strawberry, rhubarb and wild cherry fruit flavor, buttressed by vivid acidity. Clean and fresh, with a chance to develop in bottle for a few more years.
— P.G.
(11/1/2010)
Here is an elegant, refreshingly low-alcohol (12.5%) Chardonnay from this young Hood River winery. The fruit flavors skim along the borders of grapefruit, lime and pineapple, with crisp acids and proportionate oak. The wine lingers gracefully through a refreshing finish.
— P.G.
(11/15/2008)
Anywhere but in Oregon, this could be labeled Pinot Noir, which makes up 80% of the blend; the rest is Zinfandel. It’s a combination that makes sense in the Columbia Gorge. The Pinot is more earthy and tannic than in the Willamette Valley, and the Zin lighter than you find in California. The result is a wine tasting of wild cherries, tart, spicy and quite quaffable.
— P.G.
(10/1/2010)
The winery mentions neutral oak barrels, though the immediate aromatic impression is still on the toasty/oaky side. The fruit comes up more slowly, along with residual CO2 that gives a spritzy mouthfeel. Yeasty, light and tart, with green apples the strongest fruit flavor.
— P.G.
(10/1/2010)
Yes, that is the correct spelling, as shown on the wine’s label. A blend of 10% Merlot, 56% Syrah, and 34% Cabernet Sauvignon, this is dark, plum-colored and dusty with scents of plum and prune. Soft and moving quickly into midlife, it drinks like an older wine, with soft tannins and a hint of supple leather.
— P.G.
(10/1/2010)
The Rock Star Red is a 50/50 Cabernet/Syrah blend. The two grapes work well together in many wines, but here they seem a bit at odds. The Cabernet carries some green, herbal, pickle barrel flavors; the Syrah brings in pepper and spice, but neither has the ripeness to flesh out the wine sufficiently. There are flavors of plum and cooked cherry, then it hits some…
— P.G.
(10/1/2010)