A blend of Organically and Conventionally farmed aromatic white varietals, including Auxerrois, Albarino, Riesling, Pinot Gris, Gewurztraminer, and Muscat. Brandy alambically distilled in house from house-made wines. Barrel aged in French oak.
A blend of Organically and Conventionally farmed aromatic white varietals, including Gewürztraminer, Muscat, Riesling, and Pinot Gris. Brandy alambically distilled in house from a blend of wines from Pacific Northwest grapes. Barrel aged in mixed French oak.
A crisp dry wine with peaches, mango, and vanilla on the nose, the flavors are crisp and lemony with layers of toast and a strong finish. Made from Organic grapes grown in the Coastal Foothills west of Corvallis, Oregon. Half barrel fermented, nicely integrated hints of oak, no malolactic.
Adopted from a hillside cooled by maritime winds and a long rainy season in Spain and planted in another such climate in the coolest parts of the Willamette Valley, we believe this wine presents a compelling case for a new home for Albariño. The Albariño opens with fresh aromatics of lime zest and and Asian pear. On the palate, acid-driven flavors of Meyer lemon curd and honeysuckle nectar complement layers of minerality and sur lie character. The wine finishes with lots of energy and just a touch of salinity.
A selection of our favorite barrels from the vintage, the Selection is an elegant, terroir-driven Pinot Noir. A lustrous garnet hue in the glass, the wine opens with rich aromas of black cherries, forest floor, and baking spices. Seductively savory notes of elderberry and driftwood smoke on the palate are punctuated by vibrant acidity and fine tannins. The finish is long and resonant, with notes of blood orange and incense cedar. Exceptional now, we believe it will continue to evolve for at least a decade.
The fruit was 100% destemmed with a high percentage of whole berries to 1.5 ton and seven ton open top fermenters. Cold soak lengths of an average of seven days ensured gentle yet thorough extraction of color and flavor. The small lots were fermented for an average of twelve days, and hand punched or pumped over two to three times daily. The wine was aged eighteen months before being blended, filtered, and bottled. The unique pieces of the Willamette Valley’s distinctive terroir fit seamlessly together. Crafted to be at once approachable and expressive of its place, Jigsaw opens with classic aromatics of black cherry and sarsaparilla. The palate is energetic, with fresh flavors of black raspberry and pie spice wrapped in velveteen tannins. The finish is long and vivid, with hints of amarena cherry and cola. Ready to drink now, with the finesse and restraint to cellar.