A portion of this wine is sourced from Nicolas-Jay’s estate vineyard, Bishop Creek, in the Yamhill-Carlton AVA, along with four exceptional Willamette Valley sites: Spirit Hill, Von Oehsen, and Pearlstad (all Eola-Amity) and L’Angolo (Dundee Hills). The soils—a blend of volcanic basalt, marine sedimentary, and alluvial deposits—contribute a range of distinctive aromatics and textures, balanced by bright acidity. The wine was barrel-fermented with native yeasts and matured for 13 months in French oak (30% new) before bottling.