Riesling (33%), Muller Thurgau (26%), Gewurztraminer (24%), and Pinot Gris (17%) from three organically farmed vineyards in the Willamette Valley. The fruit is destemmed and co-fermented on skins until dry (approximately three weeks) before being pressed into neutral French oak for maturation before bottling, unfined and unfiltered. Vibrant, crisp, and grippy. 12% abv.