Willamette Valley, Oregon
The fruit for this wine was sourced 53% from Wascher Vineyard with Willakenzie sedimentary soil at around 300 feet elevation and 47% from Meyer Vineyard with Jory soil at 650 feet elevation in the Dundee Hills. These sites only yielded 2.4 tons/acre.
The fruit was whole cluster pressed and tank fermented. The wine was aged 5 months on full fermentation lees. Only 446 cases produced.