Riesling (60%) and Gewurztraminer (40%) from a 3.5 acre site farmed by Onesimo Mora, located north of the Chehalem Mountains AVA. The vineyard was planted in the late 1990s on Jory soils, and is farmed organically (not certified). The Riesling and 25% of the  Gewurztraminer was pressed together in stainless steel for primary fermentation, with the remaining 15% of the Gewürztraminer being skin-fermented until dry and blended into the main lot. Soon after primary fermentation completes in the winter, the wine is racked off its lees. To initiate the secondary, in-bottle fermentation, a measured amount of the reserved must is thawed and blended in just before bottling, acting as the natural source of sugar. The wine is undisgorged and no sulfur is added.