The 2023 PJs is composed of skin contact Pinot Gris (75%), direct-pressed, barrel fermented Riesling (15%), and skin contact Gewurztraminer (10%). The fruit comes from three sites within the Willamette Valley; No Clos Radio in the Tualatin Hills AVA (Pinot Gris, Riesling), Johan Vineyard in the Van Duzer Corridor AVA (Riesling), and Ony Mora Vineyard outside of the Chehalem Mountains in the Willamette Valley AVA (Gewurztraminer). 

NCR - organically farmed (in cert. process with CCOF), jory and loess soils, planted in late 1970's. 

Johan - certified-Biodynamic by Demeter, marine sedimentary soils with granite deposits, planted in 2003. 

Ony Mora - organically farmed (not-certified), jory soils, planted in late 1970's.

Winemaking:

All of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (26 days on average) and moved into neutral french oak for aging. The Riesling was fermented and aged in neutral oak barrels, and the Gewurz was fermented in open top fermenters on the skins with daily punch downs until dry (14 days) and then aged in neutral oak.

The wine was blended in the early spring, and bottled unfined and unfiltered with 30 ppm total sulfur added.