This cellar selection stitches together pieces from unique sites across the Willamette Valley. Lots are fermented with native yeast & a variety of traditional & experimental techniques to create a layered wine of great complexity, but that is, first and foremost, totally delicious. The 2018 vintage continued the trend of warm, sun-soaked Oregon vintages. We picked our vineyards in the key window of late September when we felt the balance between elegance and richness intersected. Winemaking was kept to a bare minimum: fermented with native yeast and 40% whole cluster; aged on the lees for 11 months; gently racked to tank and bottled unfined and unfiltered.