From a variety of sites, all of which are Organic, Biodynamic or Regenerative. The 2022 Pinot noir “Un” is anchored by Cassin Vineyard in the Yamhill-Carlton (60%), a site we took over farming in 2018 and have farmed organically since, and this bottling is also supported by five other top Willamette Valley Pinot Noir sites: Temperance Hill (4%), Johan (6%), Jubilee (15%), Armstrong (10%), and Eola Springs (5%). All the separate Pinot Noir lots were fermented either spontaneously or via a pied de cuve (vineyard native yeast cultivation) build up. We utilized varying techniques, including a significant portions of whole cluster in some of the Cassin, Eola Springs and Armstrong ferments and an all whole cluster carbonic fermentation from both Johan and Cassin Vineyards. This range aims to diversify the styles and texture of the juice and provide more spice, nuance and nerve in the wine.

Practicing Organic. The iron-rich volcanic soils that dominate the Eola Amity Hills have demonstrated the highest potential for serious(ly good) Gamay that we have found in Oregon. These soils make up the majority of our Willamette Valley Gamay and thus the “Lutte” bottling. Fermented with native/spontaneous yeast and both whole cluster carbonic and semi- carbonic technique, as well as some destemmed traditional fermentation to capture the best of Gamay’s worlds - spice, fruit, tension, and generosity. Aged in old barrels and concrete tanks, the wine was bottled after 8 months. This Gamay was made without Practicing Organic. The iron-rich volcanic soils that dominate the Eola Amity Hills have demonstrated the highest potential for serious(ly good) Gamay that we have found in Oregon. These soils make up the majority of our Willamette Valley Gamay and thus the “Lutte” bottling. Fermented with native/spontaneous yeast and both whole cluster carbonic and semi- carbonic technique, as well as some destemmed traditional fermentation to capture the best of Gamay’s worlds - spice, fruit, tension, and generosity. Aged in old barrels and concrete tanks, the wine was bottled after 8 months. This Gamay was made without fining or filtration and only a small sulfur addition when blended.The 2022 vintage was considered a cool vintage, but the yields on Gamay were modest, so we ended up with riper characteristics than in 2021 (also a cooler year).

Organic w/ Regenerative Practices. Chardonnay is a sensitive varietal that amplifies winemaking decisions, making balance in ripeness and fermentation temperatures crucial. Our approach is to vary the ripeness levels to coax different profiles from each site. For our Royer Vineyard Chardonnay, we pick the Lower Block of mixed clones in two separate passes about 10 days apart. We carefully select barrels to support the wine’s structure and seasoning without overshadowing the site’s character, using exclusively DAMY coopered barrels for our Royer Chardonnay. Organic w/ Regenerative Practices. Chardonnay is a sensitive varietal that amplifies winemaking decisions, making balance in ripeness and fermentation temperatures crucial. Our approach is to vary the ripeness levels to coax different profiles from each site. For our Royer Vineyard Chardonnay, we pick the Lower Block of mixed clones in two separate passes about 10 days apart. We carefully select barrels to support the wine’s structure and seasoning without overshadowing the site’s character– 33% new oak, 67% previously used. The wines are fermented with indigenous yeasts and aged on their lees for 12 months, with minimal stirring. A small amount of sulfur is added the following spring, and the wines remain on their lees until a month before bottling. Unfined, Unfiltered.

Organic Practicing. The grapes for Béton came from several vineyards around the Northwest and while our start was rocky, this was the first year since 2018 that all of the vineyards were harvested in ideal conditions and without complications like wildfires, mildew, or drought. The Béton blend features several grape varieties and fermentation techniques that all come together once blended after 5-6 months of aging. The heart of this wine is the Loire clone Cabernet Franc from the Applegate Valley fermented mostly whole cluster with natural yeasts both individually and co-fermented with Côt (Malbec). A new organic site near the western edge of the Yakima brought additional Côt with a delicious floral dimension. Gamay took a larger presence this vintage and smaller quantities of Pinot Noir and Cabernet Sauvignon rounded out a special year of this wine.

Practicing Organic. As we feature three different vineyards from three different subregions within Washington and Oregon in this Sauvignon Blanc, there is considerable variation in the picking times and profiles of the three blocks. Our Columbia Valley Sauvignon Blanc ripened first and was picked in nice, perhaps a bit warm, conditions in mid-September, which quickly followed our Columbia Gorge site, picked during a heat spike before a prolonged stretch of rainy conditions. Finally, our Willamette Valley site was picked during a beautiful dry and mild streak that lasted a few weeks after the late September rains. That site was still too under-ripe to pick before the wet weather. Once harvested, we whole-cluster pressed and settled for a day before filling mostly neutral French oak barrels and stainless steel barrels. The fermentations begin naturally or with the aid of a pied de cuve pre-starter from the vineyard. We keep the lees quantities up to help create texture and age the wine for 6 months before blending and bottling unfiltered and unfined.

Sustainable. Most of our Gamay (67%) comes from the Willamette Valley where the vintage was ideal for the grape’s peppery and red fruited proclivity, but we also farm one Gamay vineyard in the Columbia Valley that gives juicy ripeness and tons of mineral complexity. The yields were light in the Washington site in 2023 due to rains during flowering, but what we did have was picked at the ideal moment in late September. Picking for our Willamette Valley sites spanned few very nice weeks in mid-October after a bout of rains in late September, For “Les Petits Fers”, we typically utilize significant amounts of whole cluster carbonic maceration, typical of traditional Beaujolais winemaking. This was true of all but our new Columbia Valley site which was mostly destemmed and fermented spontaneously in an open-top vat. The Gamay lots were aged independently by vineyard in mostly concrete tanks, stainless steel tanks, and some neutral barrels.

Organic Practicing. We picked most of our Pinot noir from our home base site in the Yamhill-Carlton just before the late September rains at ideal ripeness for carbonic maceration. Our our new site in Elkton was able to hang through the rains and was nice and ripe a few weeks into October during what we jokingly called our second 2023 harvest after putting the wines we had picked pre-rains to rest for the year Organic Practicing. We picked most of our Pinot noir from our home base site in the Yamhill-Carlton just before the late September rains at ideal ripeness for carbonic maceration. Our our new site in Elkton was able to hang through the rains and was nice and ripe a few weeks into October during what we jokingly called our second 2023 harvest after putting the wines we had picked pre-rains to rest for the year The “Méthode Carbonique” is made entirely from the whole cluster carbonic maceration approach, most commonly associated with Gamay winemaking in the Beaujolais. We find this style works wonderfully with some of our Pinot noir sites and makes a wine that is perfectly approachable, fun, and purely Pinot. We age the carbonic wines mostly in stainless steel, but also in old barrels for textural pick up and to elevate the structure of the wine.

Practicing Organic. As we feature grape varieties from several vineyards around the Northwest (Washington and Oregon) in our skin contact L’Orange bottling, there is considerable variation in the picking times and profiles of each variety. The earlier side picks were mostly from our Columbia Valley and Columbia Gorge Pinot Gris and Gewürztraminer that typically ripen first and were picked in ideal conditions in mid to late September. This was followed by the Chardonnay, Sauvignon Blanc and Chenin Blanc (as well as smaller component grapes) from around the Columbia Valley and Willamette Valley and then finally, our Columbia Valley Riesling site, which was picked during a beautiful dry and mild streak in mid-October. Each variety sees varying amounts of time on skins from as little as day to as many as 25-30, all based on flavor, aromatics and tannin profiles, as well as to a lesser degree, historical aging characteristics. Each ferment is aged separately in old barrels and stainless steel for about 8 months. Unfined, unfiltered, and with a very small amount of sulfur added prior to release.

Certified Biodynamic. We have been working with the truly distinctive Johan Vineyard, in the Van Duzer AVA, since 2013 and have fallen hard for the vineyard’s commitment to the most forward-thinking Biodynamic vineyard practices in the region. The 2022 vintage was as late as we have ever picked, but the hallmark Johan characteristics were all there and we ended up with very high quality Chardonnay and Pinot Noir for the Tulips cuvee. The Pinot Noir component (75%) was left whole cluster and the Chardonnay component (25%) destemmed, which resulted in a somewhat semi-carbonic fermentation. We feel that the fermentation method and varietal co-ferment resulted in a gorgeously complex wine. Aged for 10 months in four neutral Burgundy barrels (228 liters), this wine only sees only a small amount of sulfur added one time before racking.

Practicing Organic. The 2023 vintage started near the historical averages for the first time in many years. After a pleasant and dry start, May brought prolonged precipitation into early June, which slowed things down on the growth side. As soon as it dried out in early June, the season remained mostly dry and quite warm until early September. While there were definitely some hot stretches, the heat waves were less extreme than in recent years like 2021. We picked most of our Chardonnay during the second and third week of September with ideal conditions. The wines are fermented with indigenous yeasts and kept on their lees in used French oak for 9-10 months. A small amount of sulfur is added the following spring after malolactic fermentation, and the wines are kept on their lees in steel until a month or so before bottling.

Organic. 100% Gamay. Sourced entirely from Division's 6 acre plot within Carousel Vineyard, located in the Yakima Valley. Soils: mineral intense soils formed from volcanic Miocene uplift against basalt bedrock that is layered with a primary topsoil being made up of sandstone, pulverized quartz and lime- silica, overlaid with the mixed glacial runoff of Missoula floods. Winemaking: a mix of fully carbonic maceration and semi-carbonic. After a short time of 8-10 days on the skins, the grapes were pressed and finished primary and secondary fermentation in stainless tanks.

Sustainable. A blend of Albarino, Grenache Blanc, Chenin Blanc and Sauvignon blanc sourced from organic and sustainably farmed sites without use of synthetic herbicides throughout the western Columbia Valley. Each of the sites were picked in the early mornings from mid September to early October and were direct pressed shortly after being harvested. Each lot was fermented naturally in a mix of neutral French oak barrels and stainless tanks. We blended the wines shortly after harvest and allowed them to age on lees for some textural build up for a few months before settling and a light filtration. Small sulfur additions were made, but otherwise the wine was made without adjuncts or additives.

Organic. 100% Syrah. The Freewater Rocks Vineyard planted by multi-generational Walla Walla region farmer Dana Dibly, was one of the earliest plantings of grapes in what became the internationally recognized Rocks District of Milton Freewater. Dana owned land near the famed Cailloux Vineyard, the first planting by Cayuse founder Chirstophe Baron, and has since farmed grapes for some of the most well known producers of the region. The grapes for this vintage were fully destemmed and allowed to ferment spontaneously in a small vat for 23 days, before being pressed off, and aged in three French oak neutral barrels for 18 months, the style typifies tension, depth, and grace. Unfiltered, unfined, and just a little so2 after malo and before bottling.

Organic. 100% Trousseau from Abbey Road Farms. This was our first time working with rapidly becoming famous Abbey Road Farms in the Yamhill-Carlton. A organically farmed polycultual bonanza of gardens, vines, and orchards, including our first foray into Trousseau. We aged the wine for a year in two old French barrels and bottled it shortly after with just a small bit of so2 added. 50 cs produced