On assessment of this year's release of Oregon Radish Blossom, it was decided unanimously and without equivocation that the varietal should be moved to the top of the order on our greenhouse tasting flight. The reason: it embodies both a simple crisp lightness of being with an individuality of character that should be experienced without distraction when the palate is fresh. I can only describe that individuality as the most delicate expression of pickled jasmine. It's as if the usual floral aroma of jasmine had been distorted by yeast from something we consider tropically fruity to something dry, savory and a little bit tart. This is an exquisite example of the evolution of organoleptic characteristics that occur from flower to flute.