We aim to produce classic chardonnay, pinot noir, and syrah at the highest level, with vineyards of great terroir and stewardship directing our efforts. These three varietals are perfect mediums for highlighting differences in habitat, technique and seasonal change here in the Willamette Valley, and we aim as producers to maintain those distinctions in character with an effort towards pristine and focused quality.

We seek growers who attend to the details and are always digging a bit deeper in learning and understanding their amazing habitats. In the vineyard we look towards sustainable and dryland farming, practices we find result in the most powerful fruit we can attain.

Once in the cellar, we dial in vintage specific extraction during fermentation to ensure we create a tether point for all the wines. Cuvaison is approximately 25 days for the reds, and primary fermentation usually takes 6-8 months for the Chardonnay and base wines for sparkling. Full MLF is sought on all of the wines except for the Rosé and Sparkling wines where we find a partial malic profile desirable. Pinot Noir remains in élevage for approximately 11-16 months prior to bottling, Syrah 11-18 months, and Chardonnay 12 months in barrel followed by 4-6 months in stainless steel is common. 15-25% new wood is typical annually for the cellar. The wood is tight-grained, well-seasoned (3 - 4 years) and toast is mostly long and light to medium. Wood is sourced from France and Austria. No yeast inoculations (outside of tirage production), or enzymes are used, and additions of tartaric acid, and sugar are kept to a minimum to keep the character of the vintage in focus. These additions are more akin to a dash of salt to fresh vegetables than a reaction to numbers on analysis. Keeping our adjustments light and thoughtful with the goal of heightening and focusing flavor only when necessary. Sulfur is used for the stability and protection of the wines with finishing doses around 25ppm fSO2 for reds and 30ppm fSO2 for Chardonnay. Unfined and Unfiltered is what we aim for, though we will lightly fine with bentonite (clay), egg white, casein (milk) and/or polish filter the wines as needed. We seek typicity, clarity of flavor and refinement, and find in our efforts we can capture wines with terroir at the highest detail intact.

Along with respect for everyone involved in the process (the list is long and has our full support and gratitude), vintage, vineyard and resulting harvest, our biggest allies in the cellar are our patience, attentiveness and timeliness. A year of production and cellaring wine can go by in a hurry, our goal and effort are to slow it down to ensure we are absolutely in tune with the annual changes and react with gentle touches to preserve the character of every wine in the cellar. We have plenty we can improve on and a lot to learn. Our commitment is to always maintain that sense of curiosity, humility and dedication to effort every step of the way.

Technical Notes

Extra Brut Vol. 1 | Label | Bottle Shot

Blanc de Blanc Vol. 1 | Label | Bottle Shot

Blanc de Noir Vol. 1 | Label | Bottle Shot

2022 Molly’s Vineyard Chardonnay | Label | Bottle Shot

2022 Vojtilla Vineyard Chardonnay | Label | Bottle Shot

2022 Stormy Morning Vineyard Chardonnay | Label | Bottle Shot

2022 Johan Vineyards Chardonnay | Label | Bottle Shot

2023 Dundee Hills Pinot Noir | Label | Bottle Shot

2023 Eola-Amity Hills Pinot Noir | Label | Bottle Shot

2023 La Sierra Vineyard Pinot Noir | Label | Bottle Shot

2023 Bracken Vineyard Pinot Noir | Label | Bottle Shot