Yamhill Valley Vineyards: A 150 acre estate in the rolling foothills of Oregon’s Coastal Mountain Range. This vineyard is in the McMinnville AVA, a nesting AVA of the Willamette Valley. Primarily sedimentary clay soils with basalt intrusions.

Vintage: The growing season started with a cool spring and bud break in mid-April, with an uncharacteristic 80-degree spike at the end of the month. This warmth sustained through August without any significant rain. We were setting up for an early and warm harvest—something not very exciting for Oregon winemakers—until rain started to fall in September. The plants were given new life to finish the ripening of the fruit. After the rain came three weeks of sun, with highs between 74 – 84 degrees. The combination of the rain and mild temperatures let us hang the fruit longer for flavor development, while keeping fresh acidity and moderate sugars. Due to a warm and dry summer, the size of the grapes were small, giving us higher concentration along with more tannic structure.

Winemaking: Fermented in  neutral, French oak barrels and aged Sur Lie for 11 months before bottling.