Sustainable. Sourced from 8 different Willamette Valley vineyards, all farmed organically or sustainably, with an emphasis on the more floral, delicate side of Pinot Noir. Hand-picked, sorted, and de-stemmed and placed in stainless steel for a 4 day cold soak. Native yeast fermentation with no additions. Aged for 7.5 months on its lees in 90% used French oak and 10% stainless steel and then racked directly to tank just prior to bottling.

Organic. The Willamette Valley Pinot Noir is a blend of five Vineyards: 30% Bjornson, 30% Finnegan Hill, 20% Cancilla, 15% Zenith, and 5% Anderson Family, all of which farm organically. Grapes were sorted and mostly destemmed; 25% of the grapes went into the fermenter whole cluster, and 20% were fermented in New French Oak. Because it was cool in the cellar, we let the grapes cold-soak for a week. Fermentation began spontaneously. The wine was barrel aged for 18 months in a mix of new and neutral barrels. 600 cs produced.

Organic/Certified Sustainable. 100% Pinot Noir. Blend of 2 vineyards in Eola Amity Hills: Witness Tree (Eola Amity) Zenith ( LIVE certified). The soils are Nekia (volcanic) and marine sedimentary. Fully destemmed (20 ppm so2 added then). Pied de Cuve added day after picking. A mix of punch-down and pump-over for cap management and left on the skins for 9 days. Drained and pressed the fermentations while they still had sugar, and the wine finished its primary fermentation in a stainless steel tank. 80% of the wine aged in 50 HL concrete tank, 20% neutral French oak barrels for 4.5 months. Bottled with no so2. Free SO2 <5 mg/l.

Sustainable. This is the Italian Ramato style of Pinot Gris, a light “red” wine with waxy phenolic structure. The grapes are sourced from 5 different vineyards which are on both volcanic and sedimentary soils. All of the Pinot Gris is in contact with the skins for some amount of time. For 30% of the grapes, we simply foot tread the grapes in their picking bins and let them rest for 24 hours under a veil of co2 to keep the oxygen away. After 10-12 days they then pressed the grapes and fermented the juice in stainless steel tanks. The remaining 70% of the grapes are hand sorted and fully destemmed into small fermenters. The fermentation is started with a “pied de cuve”, we manage the fermentation with a mix of punch down, pump over and delestage. The wines finish fermentation in stainless steel tanks, then they are racked off the fermentation lees to another tank where they complete malolactic fermentation on fine lees. The wines are aged 3 months before bottling. Since there is no so2 in this wine, we go to bottle with a fair amount of co2 bound in the wine. We also keep the wine slightly reductive in order to preserve the fruit. Bottled with no added so2. <5 So2 mg/L

Organic (both certified and practicing)/Certified Sustainable. A blend of 5 vineyards from around the Willamette Valley, mostly from the Eola-Amity Hills (Bjorson, Witness Tree, Vivid, Carlton Hill, Cherry Grove). Mostly volcanic (75%) with some sedimentary soil (25%). The intent behind this wine is to blend a wine that shows a bit more power and intensity than the Commuter Cuvee, but with the purity of fruit that we like all of our wines to have. We ferment with a good amount of whole clusters (around 25%) and aged the wine for 10 months in French oak (25% new).

Sustainable. From the cool climate Stavig Vineyard located in a cold pocket of the Willamette Valley 15 miles southeast of Portland in the town of Happy Valley. The vineyard is an old riverbed with fairly rocky soils and volcanic overlays. The rocky composition harkens to Muscadet’s gravely soils in the western Loire Valley. Native fermentation - 20% of the wine was fermented in concrete eggs and 80% was fermented in neutral 500 liter Acacia wood puncheons. Acacia brings a bit more richness to the wine, while lifting the fruit up and adding a touch of floral aromatics. The porous nature of the acacia wood allows the wine to concentrate a bit due to evaporation, which brings a bit more richness and volume to the wine. The concrete egg has almost 4” thick walls, so very little air makes it through its pores. This keeps the fruit tight and fresh, but egg shape helps keep the lees in suspension, giving a bit more broadness to the palate that balances the bright fresh acidity. This wine is lithe, but with a good amount of body due to 8 months of sur lie aging before bottling.

Organic. 60% Trousseau, 40% Pinot Noir. The Trousseau (60%) is from young vines in Pamar Vineyard in the Van Duzer Corridor AVA. This AVA is named after the gap in the coastal mountain range where the cold air from the ocean is pulled into the Willamette Valley every afternoon. The sites here are amongst the coldest/windiest in the Willamette as a result. The soil here is all marine sedimentary, with poor water holding capacity giving the vines a bit of struggle. The Pinot Noir (40%) is from Bjornson Vineyard, in the Eola-Amity Hills AVA. The soil here is volcanic and from the shallow and rocky Nekia series. This vineyard is slightly north and east of the Pamar vineyard, maybe 6 miles away as a crow flies. This area is also highly affected by the cooling winds from the Van Duzer Corridor, giving us fresh acids, thick skins and substantial tannin. All the grapes were hand sorted and fully destemmed. Fermentation was left to start with the natural yeast in the winery and on the grapes, which took around 5 days. Once fermentation started they did just one daily pump over as well a handful of gentle punch downs to break up the cap over the course of the 12 day fermentation. After fermentation, the wine was pressed and settled before going to neutral French oak barrels where it was aged for 8 months then bottled. 80 cs produced.