Their first wine ever sourced outside of their home vineyard! Inspired by Alsatian Edelzwicker or Austrian Gemischter Satz, this is a wild blend of six white grapes* from three distinct sites in the Willamette Valley that represent not just a diversity of genetic material, but unique soil and climate variation as well. The heart of the blend is Riesling from Hanson Vineyards, direct-pressed into an egg-shaped vessel. The other half of the mix—Gewürztraminer from Beckenridge and a smattering of more exotic varieties from the organically-farmed Omero Vineyard—was given a few days to kick off fermentation carbonically, in order to capture some skin-derived texture and flavor. Native yeast fermentation (primary and secondary) carried on in the cellar over five months in a mix of neutral French oak and acacia barrels.
Despite the heady mix of aromatic varieties, the wine does not smell like the perfume counter you might expect: instead, there is pretty yellow plum, sungold tomato, and subtle Alpine herbs on the nose and palate, with a bracing finish of grapefruit pith and wet river rock.