From the winemaker: "This vintage we had the pleasure of working with fruit from Montinore Estate, which was planted in the early 1980s and has been farming organically and biodynamically for more than a decade. It was a stroke of luck to get our hands on these gorgeous grapes at the eleventh hour of harvest, after our mainstay Gewürztraminer farmer lost her crop to steady rains that pummeled the valley in late-September. Just like the year before, we allowed the destemmed grapes to ferment whole-berry, on-skins, in an egg-shaped fermentation vessel, with extended maceration for 234 days. Following draining and pressing, we allowed the wine to rest in neutral oak barrels for two months prior to release. As usual, the wine fermented spontaneously with wild yeast, and was bottled unfiltered and unfined.
This is an “orange” wine that literally, no joke, smells and tastes of oranges. And rose water, apricot skins, ground ginger, fresh-dried hay, and late-August sunsets over Oregon’s coast range."