Gamay 75%, Dolcetto 25% from two organically farmed sites in Yamhill-Carlton and Chehalem Mountains AVA. The fruit was partially destemmed (40% whole cluster) and fermented with native yeasts over a three week period. The wine was matured for nine months in a mix of neutral 500L French puncheons and 228L French oak barrels. Minimal so2 added, racked to stainless steel before bottling.