Pinot Noir (86%), Gamay (10%), and Gewürztraminer (4%), farmed by Mike Hinds at Hanson Vineyards outside of Salem, Oregon. The vines are farmed organically without irrigation on sandy alluvial soils. The Pinot Noir blocks are 18–45 years old, complemented by younger plantings of Gamay and Gewürztraminer. The fruit was destemmed and crushed prior to fermentation in stainless steel, then aged on fine lees for three months in a combination of stainless steel and neutral oak.