Sustainable. Sourced from 8 different Willamette Valley vineyards, all farmed organically or sustainably, with an emphasis on the more floral, delicate side of Pinot Noir. Hand-picked, sorted, and de-stemmed and placed in stainless steel for a 4 day cold soak. Native yeast fermentation with no additions. Aged for 7.5 months on its lees in 90% used French oak and 10% stainless steel and then racked directly to tank just prior to bottling.

Organic. The Willamette Valley Pinot Noir is a blend of five Vineyards: 30% Bjornson, 30% Finnegan Hill, 20% Cancilla, 15% Zenith, and 5% Anderson Family, all of which farm organically. Grapes were sorted and mostly destemmed; 25% of the grapes went into the fermenter whole cluster, and 20% were fermented in New French Oak. Because it was cool in the cellar, we let the grapes cold-soak for a week. Fermentation began spontaneously. The wine was barrel aged for 18 months in a mix of new and neutral barrels. 600 cs produced.

Organic/Certified Sustainable. 100% Pinot Noir. Blend of 2 vineyards in Eola Amity Hills: Witness Tree (Eola Amity) Zenith ( LIVE certified). The soils are Nekia (volcanic) and marine sedimentary. Fully destemmed (20 ppm so2 added then). Pied de Cuve added day after picking. A mix of punch-down and pump-over for cap management and left on the skins for 9 days. Drained and pressed the fermentations while they still had sugar, and the wine finished its primary fermentation in a stainless steel tank. 80% of the wine aged in 50 HL concrete tank, 20% neutral French oak barrels for 4.5 months. Bottled with no so2. Free SO2 <5 mg/l.

Sustainable. This is the Italian Ramato style of Pinot Gris, a light “red” wine with waxy phenolic structure. The grapes are sourced from 5 different vineyards which are on both volcanic and sedimentary soils. All of the Pinot Gris is in contact with the skins for some amount of time. For 30% of the grapes, we simply foot tread the grapes in their picking bins and let them rest for 24 hours under a veil of co2 to keep the oxygen away. After 10-12 days they then pressed the grapes and fermented the juice in stainless steel tanks. The remaining 70% of the grapes are hand sorted and fully destemmed into small fermenters. The fermentation is started with a “pied de cuve”, we manage the fermentation with a mix of punch down, pump over and delestage. The wines finish fermentation in stainless steel tanks, then they are racked off the fermentation lees to another tank where they complete malolactic fermentation on fine lees. The wines are aged 3 months before bottling. Since there is no so2 in this wine, we go to bottle with a fair amount of co2 bound in the wine. We also keep the wine slightly reductive in order to preserve the fruit. Bottled with no added so2. <5 So2 mg/L

Organic (both certified and practicing)/Certified Sustainable. A blend of 5 vineyards from around the Willamette Valley, mostly from the Eola-Amity Hills (Bjorson, Witness Tree, Vivid, Carlton Hill, Cherry Grove). Mostly volcanic (75%) with some sedimentary soil (25%). The intent behind this wine is to blend a wine that shows a bit more power and intensity than the Commuter Cuvee, but with the purity of fruit that we like all of our wines to have. We ferment with a good amount of whole clusters (around 25%) and aged the wine for 10 months in French oak (25% new).