58% Merlot, 23% Cabernet Sauvignon, 15% Cabernet Franc, and 4% Malbec. At 1150 feet in elevation, Two Blondes is the coolest site of the single vineyards Andrew Will works with and harvest is generally later. Native yeast fermentation in stainless steel, matured for 22 months in French oak (25% new...

100% Cabernet Sauvignon from the Champoux Vineyard in Horse Heaven Hills AVA. Native yeast fermentation in stainless steel, matured for 22 months in French oak (15% new). Bottled unfined/unfiltered.

Involuntary Commitment is a project from winemaker Will Camarda. Fruit is sourced from only premium vineyards in Washington State. Grapes are always handpicked and are made in a minimal intervention style that mimics the philosophy embraced at Andrew Will. The goal behind this project was to...

The first vintage from this remarkable site in the Eola-Amity Hills AVA. Originally planted in 1972 by Carl Stevens, Eola-Spring is positioned in the throat of the Van Duzer corridor which provides ample ventilation to temper the vines throughout the growing season, and intensifies the sharp...

Deep Blue is a blend of seven biodynamic or organically farmed vineyards in the Willamette Valley; Cassin, Yamhill Springs, Roshni, Johan, Momtazi, Nemarniki, and Finnigan Hill. Fermented with 30% whole clusters and matured for 11 months in neutral wood before bottling. A portion of the profits of...

Malbec (42%), Cabernet Franc (24%), Merlot (12%), Tannat (12%), and Cabernet Sauvignon (10%) from three organically farmed sites in the Rogue Valley AVA: Layne, Jaxon, and Mae's Vineyard. After much of the Willamette Valley Pinot Noir crop was reduced by frost in 2022, Brianne began exploring other...

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...

Syrah (93%) and Viognier (7%) from Mae's Vineyard in the Applegate Valley sub-appellation of Southern Oregon. The vines are planted in volcanic basalt soils on a southeast- to southwest-facing hillside framed by the conifer-covered slopes of the Siskiyou Mountains. An elevation range of 1,200–1,600...

Pinot Gris (23%), Riesling (22%), Pinot Blanc (21%), Müller-Thurgau (20%), and Muscat (14%)). This is an Alsatian-style white blend of five organically farmed vineyards from around the Willamette Valley. Grapes are direct-pressed and co-fermented in stainless steel with native yeasts, before a...

Pinot Noir from the biodynamically farmed Johan Vineyard in the Van Duzer Corridor AVA. The site is planted on marine sedimentary soils with Missoula Flood deposits and experiences strong wind pressure through the Van Duzer Gap due to its close proximity to the coast. This cooling influence creates...

“Majè,” in the Ligurian dialect, refers to the stone terraces in the area. Sourced from young vines (less than 50 years old) planted in limestone-rich soils mixed with white & blue clay, dense with fossils. The bulk of the grapes come mainly from the hill of Garaxin, above the village of Pogli...

EXTREMELY LIMITED!   100% Rossese, vineyards in the village of Ortovero, principally in the ‘Canei’ zone. Poor, sandy alluvial soil. Vinification & elevage: Maceration on the skins for four days. Alcoholic and malolactic fermentations as well as aging occur in stainless steel tanks. Released in...

EXTREMELY LIMITED! This is a severe selection of 50-70+ year old Pigato vines mainly from the red clay "Le Russeghine" vineyard as well as a small selection from the blue clay "Garaxin" vineyard with soil rich in and fossil material. Yield per plant is very low. The grape are soft-pressed, the must...

NOT MADE IN THE 2021 VINTAGE 100% Sauvignon Blanc. Thomas-Labaille has vines averaging thirty years old with some much older on the famously steep slope of Monts Damnés in Chavignol. They are sustainably farmed and harvested by hand. The wine is fermented with native yeasts in fiberglass and cement...

Source: 100% Central Coast Winemaking: 90% fermented in stainless steel tank, 10% barrel fermented Aging: 6 months in neutral oak and stainless steel Alcohol: 13% Tasting Note: Medium-bodied and crisp, with subtle apple, pear and citrus notes. A mineral component comes through in the lively,...

Source: Monterey Winemaking: 75% fermented in tank, 25% fermented in neutral oak Aging: 8 months in large neutral oak Alcohol: 14.2% Tasting Note: Dark ruby color. Light to medium bodied with aromas and ripe flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...

This wine is sourced from three vineyards: Serra Pedace, Mill Creek Upland, and Seven Hills. Aged 22 months in neutral puncheons and oval botti. 95% Sangiovese 5% Aglianico

A light to medium bodied, refreshing pinot noir with ripe berry fruit and a seamless, supple finish. From select vineyard in Marlborough, this cuvee is aged in stainless steel.  No oak is used.  Fresh and delicious.