Pinot Gris (75%), Riesling (5%), Chardonnay (5%), Muller Thurgau (5%), direct-press Cabernet Sauvignon (5%), misc. field blend (5%). The fruit comes from four sites within the Willamette Valley, with the majority of the blend coming from their estate No Clos Radio vineyard in the Tualatin Hills AVA, and Logsdon Ridge vineyard in Corvallis, OR. Both of these sites are own-rooted, dry-farmed, and organic.

Winemaking:The various Pinot Gris lots were fermented on skins until dry (20 days on average), with a small portion being separated to ferment carbonically before pressing and blended back to neutral oak. The Riesling and Chardonnay were individually fermented and aged in neutral oak barrels, and the remaining grape varieties were all picked as a field blend from the Ony Mora home vineyard, north of the Chehalem Mountains. These grapes were pressed together, and then fermented and aged in neutral oak. All lots were blended in the spring and bottled without fining or filtration. 30ppm sulfur added.