In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, a preference for punch-downs was utilized, whereas the closed-top tanks used pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received at least two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and native yeasts were used exclusively. In total, 25% whole clusters were used. The wine was aged for 11 months in 28% new and 31% once filled French oak barrels. Drink now through 2026.