Their wines are the embodiment of sustainable farming principles. Soil health and life are paramount to unlocking the character of these unique cool climate sites of the Willamette Valley. In the winery, the ambient flora of yeast completes primary and secondary fermentation. The finished wines complete elevage in 5% new French oak then are gently moved from barrels to bottle.

Bottled August 2019, Native Yeast Fermentation.

13.0% Alc. by Vol.