The fruit is pressed in whole clusters with no sulfur added at the press tray, allowing the juice to brown (a technique known as “hyper-oxidation”). is leads to less bitterness and astringency in the final wine and more color stability, by forcing all of the compounds that can cause a wine to turn brown or age prematurely to react and release before the fermentation process begins. After about 24-hours of cold settling, we rack the juice off the heavy lees into barrel where both primary and secondary fermentation will occur. From this point on the wine is handled in a reductive fashion to ensure it is exposed to as little oxygen as possible. e slow and cool fermentation that follows (sometimes up to 11 months) allows the wine to develop and retain floral aromas and texture from lees contact.
White flowers, lemon verbena, hazelnuts, coastal winds
One of the earliest and now leading Oregon wineries