• Tannin
• Body
• Acidity
• Sweetness
• Funkiness

Cheese Plate, Melon & Prosciutto, Halibut

Apple, Floral, Asian Pear

Northwest of Forest Grove, in the foot-hills of the coast range mountains. This vineyard was planned in 1973, on its own roots in silty clay loams of the Tualatin River Valley. The block sits at 350 feet elevation with a southwest open exposure. The vineyard is dry-farmed and sustainably farmed by the Risdall Family.

Whole cluster bunches were foot-tread in the picking bins to allow for skin contact of the juice. A low pressure pressing was made and the juice settled for 36 hours. Fermentation was carried out in 500L French Oak puncheons and one 10 Hectoliter stainless steel tank. The puncheons are specifically sourced for 3 yr seasoned, tight-grain wood that was water washed during the bending stage, thus enhancing the wine structure while not over-powering with oaky characters. The vessels were blended to create a final harmony of the two styles.