Our Pet-Nat is as natural as it gets. 85% Pinot Blanc; 15% Pinot Noir. No sulfur ever added. Completes co-fermentation in the bottle to create a satisfying effervescence. Notes of strawberry, green apple and kiwi and lime zest. Only 50 cases produced.
Single-vineyard Gruner Veltliner, sourced from Havlin Vineyard in the Van Duzer Corridor in the Willamette Valley. Foot-trod in the picking bin, pressed and barrel fermented for six months. No additives or enzymes. ML-complete. Unfiltered.
A field blend of Syrah, Malbec and Viognier sourced from Moody Vineyards in the Columbia Gorge, at the confluence of the Deschutes and Columbia Rivers. Fruit forward. Structured. Long, bright and crisp finish. Perfect for any occasion. Only 185 cases produced.
A true Oregon wine, composed of Pinot Noir from the Willamette Valley, and Tempranillo (and some Mourvedre) from the Rogue Valley. Minimum sulfur. No additives or enzymes. Unfined and unfiltered, as always. Six months in neutral barrel. Ready to drink for the next BBQ or movie night!
An expressive blend of Pinot Noir from sustainably-farmed vineyards in the heart of Oregon's Willamette Valley. Low-interventionist approach, including the limited use of sulfur, wild-yeast fermentations, the absence of synthetic additives or enzymes, and bottled unfiltered to preserve the wine's terroir and tension. Full-bodied, with notes of blackberry compote, currant, coriander, lavender, and earth.
Single Vineyard bottling of sustainably farmed Yamhill Valley Vineyards Pinot Blanc. Own-rooted, 40 year-old vines in the McMinnville AVA. Direct pressed, barrel fermented. Low sulfur, low-intervention. Unfiltered.
Single-Vineyard Tempranillo from Certified-Organic Coventina Vineyards in the Rogue Valley AVA. 30% whole cluster fermentation with native yeast. Full ML. 50% new French oak. 10 months in barrel. Bottled in August. No sulfur used on the crush pad. No enzymes used. Unfined and unfiltered. Only 48 cases produced.
This is a gorgeous wine. It is delectable in it's youth, but given it's structure, one could easily lay this down to cellar-age for 10+ years. (If you have the patience!).