Current Releases


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2017 Barncat Vineyard Dry Riesling

This incredibly distinct dry Riesling was 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.

With a nose of freshly peeled apple and pear juice, this classic dry Riesling is lush and full bodied with raging acidity. Finishes with a hint of hazelnut and caramel.

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.

TA 7.3 g/L

pH 3.03

L-Malic Acid <0.10 g/L

G+F 5.0 g/L

56 cases produced


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2016 LaVelle Vineyard Willamette Valley Dry Riesling

Botrytis covered grapes ( beautiful fuzzy grey)

5 day cold soak

9 month sur lie

This wine showcases the unique nature of Botrytis in a fun and funky manner.

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.

TA 5.9 g/L

pH 3.32

L - Malic Acid 1.43 g/L

G+F 0.8 g/L

147 cases produced.


previous Releases


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NV Hopped Up on Goofballs

During the 2017 harvest my cellar mate and I were discussing a new release from a brewer in town: Rosé IPA. We were aghast at their audacity to tap into our industry. You try to play in my court and imma dunk all over your ass. The next year I created a dry hopped white wine and joined their hops arms race. I even called it a dumbass name like they do. You can’t out stupid this idiot. Hopped up on Goofballs is a product the world has never seen. The question is, should it? The decision is yours. 

Base wine is 60/40 Sémillon/Riesling

Hop recipe is 60/40 Mosaic/Citra

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 (other than hops). Unfiltered and unfined.

TA 5.5 g/L

pH 3.63

L - Malic Acid <0.1 g/L

G+F 5.1 g/L

Artwork by Larry Carlson

57 cases produced (OUT OF STOCK)


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2018 Willamette Valley Acid Freak Rosé

The happy accident. When you trip, fall into a puddle, and find yourself in an unexpected world.

It’s like biting into a ripe watermelon while someone pours the bottom of snowcone into your mouth.

50/50 Dolcetto/Riesling. Both had an independent four day cold skin soak prior to pressing and fermentation.

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.

TA 6.6 g/L

pH 3.07

L - Malic Acid .25 g/L

G+F 5.0 g/L

Artwork by Larry Carlson.

87 cases produced (OUT OF STOCK)


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2018 Sunnyside Vineyard Willamette Valley Dolcetto Rośe

Four day cold soak.

Tannic, acidic, and raw.

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.

TA 7.5 g/L

pH 3.09

L - Malic Acid 2.10 g/L

G+F 1 g/L

24 cases produced (OUT OF STOCK)



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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. It is rich, full bodied, supple, and elegant.

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.

TA 6.5 g/l

pH 3.14

L - Malic Acid 1.08

G+F 10.6 g/l

57 cases produced. (OUT OF STOCK)


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2017 Sunnyside Vineyard Willamette Valley Dolcetto Rosato

Two day cold soak.

Fresh and fruity with incredible balance.

It is strong enough to stand up to charred meats off the barbecue, yet easily a porch pounder.

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.

TA 5.5 g/L

PH 3.16

47 cases produced. (OUT OF STOCK)


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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.

TA 6.5 g/L

pH 3.16

71 cases produced (OUT OF STOCK)



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