This is a blend of several organic and biodynamic farmed vineyards from around the Willamette Valley. Each vineyard was picked when the fruit was optimal for the overall blend, and with the overall blend in mind. Thus, some fruit was picked for its aromatics, some for its acid, and some for its fruit characteristics. Each lot was pressed and settled, and then added to a stainless steel tank where the wine went through native fermentation. It was sulfured post primary fermentation to keep malic acid in the wine, then cold stabilized and filtered prior to bottling on January 16th, 2017.
Pinot blanc 42%, Pinot gris 17%, Riesling 16%, Muller Thurgau 14%, Muscat 11%