This beautiful fruit came from a colder site in the south Willamette Valley down by Monroe and is definitively reflected in the wine.
Steely and acidic yet balanced and supple, this gorgeous specimen is more reminiscent of Chablis than Montrachet.
An explosion of lemon and lime, it screams outdoor summer seafood fest.
After a two day cold soak on the skins, the juice was fermented in neutral oak barrels with native vineyard yeast. Absolutely nothing was added except for a fractional amount of sulfite. It is unfiltered and unfined. A true raw beauty.