The wine changes every year, but is always based on Oregon Pinot Noir for freshness and fuller-bodied grapes from Washington State like Cabs, Malbec or Rhone-Valley varieties.
Grapes: Pinot Noir + a blend of different red grapes that Joe works with, like Cabernet Sauvignon and Franc, Malbec, Syrah, Graciano, Nebbiolo, Grenache, Mourvèdre
Vineyard: vintage barrel selection of different vineyards – Pinot Noir from Willamette Valey, Oregon, the other grapes mostly from Yakima, Washington State. Organic and biodynamic farming practices.
Making of: the grapes are spontaneously fermented with stems included (except for the Cabernet Sauvignon). The wines age in old French Oak barrels of various sizes for cca 9 months before being blended and bottled. Unfined and unfiltered, a small amount of SO2 at bottling.