With a pedigree of Boushey and Red Willow vineyards, this lot is fermented in 20% new French oak and undergoes surlie aging. It’s a bit unusual treatment of Sauvignon Blanc in the Northwest, but Chris Peterson pulls it off. There’s a brush of oak in the nose, along with hints at peach milkshake, Granny Smith apple, lime and peppermint. Flavors feature white peach and green apple on the entry, and that tart and bright tone continues beyond the finish of gooseberry pie.
Production: 190 cases