Reminiscent of a product from the Northern Rhône of France, Dusted Valley’s release from its cobblestone vineyard on the Oregon side of the Walla Walla Valley in Milton-Freewater broadcasts huge aromas of bacon, backed by notes of caramel, toffee, boysenberry and moist earth. The drink is of cherry compote with smoked meat flavors in a structure of slaty tannins and pleasing acidity. It’s a fascinating use of 100% third-year Wisconsin oak barrels, and while pH level of 4.01 pops out on the tech sheet, there’s no flabbiness the palate.
Production: 96 cases
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