We carefully choose Riesling vineyards in cool parts of the Willamette Valley that have significant daily temperature swings. We believe this helps to give ripeness and concentration to the fruit, while preserving freshness and vibrant acidity. One of these vineyards, Chehalem Mountain Vineyard, is one of the oldest vineyards in Oregon, planted in 1968. This vineyard’s fruit adds particular depth and complexity to our wine. We harvest our Riesling grapes in the cool early morning, and then gently press the whole clusters to coax the juice through the skins of the grapes. The Riesling juice undergoes a long, cool fermentation in stainless steel tanks ranging in size from 75 gallons to 550 gallons. These small fermenters allow us to use differentselect yeast to add complexity to the wine. They also give us the ability to better sort and select fruit for the final blend based on their individual merits. The resulting wine is aged on its lees to build weight and body, and is bottled in late winter to preserve the delicate aromatics.