A blend of two different vineyards in the Northern Willamette Valley, both with volcanic soils. The grapes were picked at optimal flavor development when sugars were still low and acids high. They were whole cluster pressed and settled for 48 hours, resulting in a very clear juice. The juice was then put in barrel and fermented slowly at cold temperatures over 3 months. Next, 100% of the finished wine underwent a slow, cool malolactic fermentation, and aged on its lees with minimal exposure to oxygen until bottling mid-August of 2016.
|Acid||TA 6.1 g/L|
|Aging||8% new, 22% second fill, and 70% neutral French oak|