This 20 acre biodynamically farmed vineyard is in the Chehalem Mountains AVA. The fruit was handpicked on September 9th and gently whole cluster pressed to barrel. Fermented in 3 neutral French oak barrels and one once filled, it spent 14 months on lees with occasional battonage. It was then racked to stainless steel and spent a further 2 months in steel before being bottled.

Dijon clone 95 planted on sedimentary soil. 13% alcohol. 74 cases produced.

Pale straw in color with aromas of lemon grass, sweet basil and honeysuckle flowers. A clean crisp palate with mineral notes and lemon flavors aided by bright acidity and barrel fermentation that offer breadth and length on the finish.

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