Grapes: Pinot Noir, Verdelho, Sauvignon Blanc, Semillon, Roussanne
Vineyard: sandy loam. The Pinot Noir grows in the Willamette Valley at 600 feet of altitude, the remaining grapes are from the Columbia Valley at 1,600 feet elevation.
Cellar: Pinot Noir was direct-pressed and fermented separately. Verdelho, Sauvignon Blanc, Semillon, and Roussanne fermented separately with 14 days of skin maceration, with the ferments gently worked by foot 1-2 times a day. No temperature control, native yeast only. Bottled in November to finish fermentation in bottles. No fining, no filtration, a small addition of sulfur at disgorgement.