This unique Willamette white is made from a blend of 63% Ehrenfelser and 37% Kerner, picked and pressed on the same day and co-fermented in stainless steel.  The initial wine underwent full malolactic conversion, then aged on fine lees for 9 months in 50/50 neutral French oak and stainless steel before being bottled unfined and unfiltered. 

The result is a fully dry but luscious white, crisp yet layered, yielding aromas of fresh red apple, lemon curd, fennel bulb, and baking spices atop a clean and slightly saline palate.   

Pairing: Fennel and sea scallop crudo 

Grapes: 63% Ehrenfelser, 37% Kerner

Viticulture: Natural, Practicing Organic

Soils: 2 milllion-year-old Jory soils (State soil of Oregon!) composed of weathered basalt at the base of the Willamette Valley

12.7% abv  •  6.9 g/L TA  •  3.14 pH  •  0 g/L RS (totally dry)