Müller Thurgau (36%), Gewürztraminer (33%), Riesling (24%), and Pinot gris (7%) from organically farmed vineyards in the Willamette Valley. The fruit is destemmed and co-fermented on skins until dry (approximately three weeks) before being pressed into neutral French oak for four months. A single addition of so2 is added before bottling. 12.5% abv. Vibrant, crisp, and grippy.