The fruit comes from Wolf Hill Vineyard in Eola-Amity Hills AVA. The 22 year old, own-rooted, vines are planted in alluvial deposits over volcanic bedrock and are dry-farmed without herbicides or pesticides.
The grapes were harvested on October 2nd with less than 3% botrytis. After pressing, the juice was settled for 2 days before being transferred to a mix of Hungarian, French, and Oregon oak barrels for a 9 month fermentation on the fine lees. Following fermentation the juice was racked to stainless steel before being bottled without fining or filtration. 123cs produced.