A blend of three sustainably farmed sites from Willamette Valley, two in Van Duzer and one in McMinnville AVA. All are in close proximity to the Van Duzer Corridor, which is the low land route to the coast. It is cooler and windier, resulting in grapes with thicker skins, a longer growing season, richer color firmer acid and tannin structure. Hand harvest, 100% de-stemmed into 1.5 ton open top fermenters and an indigenous yeast fermentation (pied de cuve). Pump-overs once or twice a day, depending on the tank, to introduce oxygen into the fermentation. 6-11 days on the skins, to create different blending components: structuring tannin to bright and juicy fruit. Once pressed, the wines completed fermentation in tank, then MLF was completed in neural French Oak barrels. Zero additives apart from one very small dose of SO2 at the de-stemmer.