TASTE / FEEL: First dates on warm spring days, lemon snowballs, eating fruit with your feet in the grass, healing crystals such as quartz, Cae Sal, opening your mouth on a sunny day and letting the rays fall in like a faucet

VINEYARD: 700 - 800ft elevation, own-rooted, dry-farmed, Pinot Gris on loess soils. Farmed without glyphosate, herbicides, or pesticides. Cover crop of native plants / flowers, poppys, root vegetables and edible leafy greens

FERMENTATION: Whole cluster Pinot Gris pressed directly on stems with no breaking of the berries prior to going to press. Juice was “browned” at the press pan with no SO2 added and sent directly into neutral barrels where spontaneous fermentation occurred. Malolactic fermentation also occurred naturally, after which the barrels were topped and sulfured between 8ppm and 22ppm, according to taste. Wine was on gross lees until bottling, at which point the barrels were racked and blended into a stainless steel tank. Bottled unfined and unfiltered.