White Wine

• 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
• 30-40ppm sulfur is added shortly before bottling in February
• 12.5% alc

Resources