Pinot Gris (52%), Pinot Noir (36%), and Pinot Blanc (12%) from four organically farmed vineyards in the Willamette Valley - Matteri, No Clos Radio, Resplendor, and Silvershot. The vines range from 4 to 48 years old and are planted on marine sediment and windblown loess soils. The fruit begins fermentation with whole-cluster carbonic maceration - sealing bunches in vats that were left outside for two weeks to experience natural diurnal fluctuations. The fruit is gradually pressed into stainless steel tanks where it finished fermentation over a five-month period. Bottled without fining or filtration.