 The wines of Washington State are often characterized by their bright fruit flavors and crisp acidity.In recent years, the state's red wines have leaned towards riper, more fruit forward flavors, noticeable tannins and oak influence with moderately high alcohol levels.Wine experts such as Jancis Robinson and Hugh Johnson have described quality examples of Washington wines to exhibit fresh acidity, deep coloring, with bright, intense fruit flavors that can usually age in the bottle for at least 8 years before the fruit structure starts to fade.