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2017 Barncat Vineyard Dry Riesling

This incredibly distinct dry Riesling was fermented in neutral oak barrel with wild vineyard yeast and aged sur lie for ten months. During this time, the barrels were topped with a smaller batch of wine from the same vintage and year. That batch was intentionally oxidized in the spirit of a fino sherry giving it a slight hint of oxidative nuttiness. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.

56 cases produced


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2016 LaVelle Vineyard Willamette Valley Dry Riesling

In this vintage the Riesling was beautifully covered in Botrytis (aka Noble Rot). In order to unleash the powerful flavors and character of Botrytis, the grapes were trod upon and left to soak in a cold room for over five days. It was then fermented in neutral oak barrel with wild vineyard yeast and aged sur lie for nine months. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined, this wine showcases the unique nature of Botrytis in a fun and funky manner.

147 cases produced.


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2015 LaVelle Vineyard Willamette Valley Riesling

After thirty-six hours of skin contact, we fermented this Riesling outdoors over five months in neutral oak barrels with wild vineyard yeast. It was aged sur lie for a year and a half before bottling. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined, it is rich, full bodied, supple, and elegant.

57 cases produced.

 

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2017 Sunnyside Vineyard               

Willamette Valley Dolcetto Rosato

This elegant rosé was created with forty-seven year old Dolcetto vine fruit from the legendary Sunnyside Vineyard. We stepped on the grapes and let them cold macerate for two days. Then we gently pressed the grapes and fermented them with wild vineyard yeast in neutral oak barrels.  Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined, this wine is fresh and fruity with incredible balance. It is strong enough to stand up to charred meats off the barbecue, yet easily a porch pounder.

47 cases produced.


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2017 Willamette Valley "Acid Freak" Rosé

Like all good things in life, this wine was a happy accident. While pressing off some Riesling, the holding tank reached its limit. With the juice left in the press pan we filled up a half barrel of Dolcetto Rosato. The acid on it is intense, but manageable. 

50/50 Dolcetto/Riesling, this wine is an unlikely love. Gentle yet rough. Soft yet hard. Strange yet familiar. An old friend.    

Like all our other wines, it was wild yeast fermented in neutral oak. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.

Artwork by Larry Carlson.

71 cases produced