Our Estate shows the power of our site. Composed of a variety of blocks containing older and newer vines, it represents a cross-section of the flavors produced by our warmer version of the Willamette Valley's "cool" climate - and at an excellent price.
Blend of Pommard, Wädenswil, 115, & 777. Wild yeast fermentation. Split into open top stainless steel fermenters spending 14-21 days. Starting with pump overs and then two punch downs a day. 1 year old French oak barrels.