The Ribbon Ridge AVA bottling is produced with certified organically farmed fruit from the Omero Vineyard, planted in 2009. Comprised of equal parts Pommard and Wadenswil clones from the best two vineyard blocks planted at the crest of the vineyard. The vines here run east-west opposed to the more typical north-south. The results is a cooler canopy and a fruity zone less exposed to the sun, which helps to preserve higher levels of acidity, and more lifted floral aromatics. No wholecluster was used and the final wine was aged for 10 months in 40% new Fresh oak and 60% neutral French oak barriques.
Jubilee Vineyard, at the Northern tip of the Eola Hills, basks in sunlight on south facing slopes all day long, and produces some of the best Gamay in the Willamette Valley. Powerful coastal winds cool the fruit to preserve acidity, and dry sedimentary soils produce small, concentrated berries. We destem around 85%, leave the remainder whole cluster, and allow spontaneous fermentation to occur in large concrete tanks. After a couple weeks of cool, slow fermentation, the wine is racked to neutral barriques for 10 months of aging.