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50% Riesling, 30% Gewürtraminer, 12% Early Muscat, 5% Pinot Blanc, 2% Sauvignon Blanc, 1% other
serpentine, loess, basalt, marine sedimentary soils
Elevation: 300-1,500 ft
co-fermentation of 12 vineyards located across Oregon. From 1976 own-rooted vines in Oregon City, to the most Southern vineyard in the state in Cave Junction. Additional vineyard plantings are in Elkton (1983), Grants Pass (1985), Dundee Hills (2000), Hood River (2000), The Dalles (1970’s), Columbia Valley (1983). Each vineyard lot is treated differently on the crush pad: from soaking Early Muscat on skins for a few days, to Gewurz on skins for a few hours, or direct pressing whole cluster Riesling. Once pressed, the juice all goes into the same tank for fermentation,native fermentation
50% Riesling, 30% Gewürtraminer, 12% Early Muscat, 5% Pinot Blanc, 2% Sauvignon Blanc, 1% other
serpentine, loess, basalt, marine sedimentary soils
Elevation: 300-1,500 ft
co-fermentation of 12 vineyards located across Oregon. From 1976 own-rooted vines in Oregon City, to the most Southern vineyard in the state in Cave Junction. Additional vineyard plantings are in Elkton (1983), Grants Pass (1985), Dundee Hills (2000), Hood River (2000), The Dalles (1970’s), Columbia Valley (1983). Each vineyard lot is treated differently on the crush pad: from soaking Early Muscat on skins for a few days, to Gewurz on skins for a few hours, or direct pressing whole cluster Riesling. Once pressed, the juice all goes into the same tank for fermentation,native fermentation
