Riesling (33%), Muller Thurgau (26%), Gewurztraminer (24%), and Pinot Gris (17%) from three organically farmed vineyards in the Willamette Valley. The fruit is destemmed and co-fermented on skins until dry (approximately three weeks) before being pressed into neutral French oak for maturation...

Gamay 58%, Dolcetto 42% from two organically farmed sites in Yamhill-Carlton and Chehalem Mountains AVA. The fruit was partially destemmed (40% whole cluster) and fermented with native yeasts over a three week period. The wine was matured for eleven months in a mix of neutral 500L French puncheons...

Pinot Noir (92%), and Pinot Meunier (8%) from organically farmed vineyards in the Willamette Valley. 50% whole cluster, 50% de-stemmed fruit fermented with native yeasts, pressed to neutral French oak and stainless steel for a short maturation before bottling. minimal so2 added. 12.75% abv. The...

Source: 75% Paso Robles, 25% Central Coast Blend: 90% Cabernet Sauvignon, 10% Merlot Winemaking: 50% stainless steel, 50% neutral oak barrels Aging: 10 months in neutral oak barrels Alcohol: 13.5% Tasting Note: Medium bodied with ripe plum, black currant, and blackberry flavors with a touch of mint...

Source: 100% Central Coast Winemaking: 80% stainless steel, 20% barrel fermented Aging: 10 months in oak barrels Alcohol: 13% Tasting Note: Medium-full bodied with balanced flavors of vanilla, orange blossom, pear and apple. Toasty oak adds to the long, silky finish.  

Gewürztraminer (56%), Pinot Gris (38%), and Pinot Blanc (6%) from four organically farmed sites (non-certified) in the Willamette Valley: Sunnyside, Andreas, Finnigan Hill, and Tsai Vineyards. All of which are dry-farmed without the use of artificial herbicides and pesticides. The 2023 Oregon...

This Pinot Gris is made as a light red wine and crafted in a very similar way to their Pinot Noir. The fruit was sourced from No Clos Radio and Silvershot Vineyard - both own-rooted, organically farmed vineyards with vines ranging in age from 21-47 years. Most of the fruit was destemmed, with...

The newest member of the Fossil & Fawn family - Light Wave is an orange(-ish) wine produced from 68% Chardonnay (50% direct-pressed, 18% skin-macerated), 18% macerated Muscat Canelli,  and 14% macerated Pinot Blanc. The fruit was sourced from three sites in the Willamette Valley: Finnigan Hill...

53% Merlot, 31% Cabernet Sauvignon, and 16% Cabernet Franc from the Pollard Vineyard in Yakima Valley. The 10 acre vineyard is south-west facing and densely planted on sandy-loam over limestone soils. The wine is matured for 18 months in French oak, 20% new. 13.8% alc.

Cabernet Franc from Barrow Vineyard, a site purchased by Kim and Debra in 2013 on the east side of Seneca Lake. The Bloomers planted this Cabernet Franc parcel in 2015 on a steep, rocky hillside. The Barrow bottling undergoes the same cellar protocol as the Morehouse Road Cab Franc - fermented with...

100% Cabernet Franc from Bloomer Creek's Morehouse Road Vineyard, planted in 1999 on the region’s Lima series—silt loam soils over shale outcroppings with varying amounts of clay. The hand-harvested grapes are partially destemmed, crushed, and fermented with whole clusters added back in open-top...

100% Cabernet Franc from Auten and Barrow Vineyards - vines from the hillside Barrow Vineyard off of Seneca Lake are approximately nine years old, the older vines at Auten were planted in the late 1990's. The hand harvested grapes are partially de-stemmed, crushed and fermented with whole clusters...

100% Pinot Gris from two certified organic vineyards within the Willamette Valley: Oracle Vineyard in Dundee Hills AVA, and Resplendor Vineyard in Tualatin Hills AVA. The wine was fermented with native yeasts and aged on the lees for 8 months in neutral French oak (228L). Bottled unfined and...

Merlot from Mattituck, NY, on the North Fork of Long Island. Harvested on 10/12/23, whole-cluster direct-pressed and barrel fermented. Aged in old oak barrels before bottling. 12% abv