This year with its nice warm fall, coupled with our gentle and long native ferments, produced a delicious, elegant wine. The nose has strawberry, blackberry and rose garden aromatics with a velvety tannin structure and racy acidity. The Willamette Valley will pair with your food throughout the winter and spring (and for years to come). The wine was 20% whole cluster and was aged in 10% new oak.

Cases produced: 9200

FSO2: 28 ppm

pH: 3.63

Titratable Acidity: 5.67

Alcohol: 14.0%

Soil: Shallow Sedimentary Clay

Elevation: 250-450ft

100% native fermentation

Harvest date: 10/11/22-10/23/23

Whole cluster: 25%

Barrel aged: 10 months in 10% new french oak

Clones: 777, Pommard, 115, 828, Wadenswil

AVA: Willamette Valley

Notes: LIVE and Salmon Safe