VARIETALS
Syrah, Nebbiolo, and Sangiovese

NOTES
VINEYARD: Grapes are sources from organic- and sustainably-farmed sites throughout the western Columbia Valley. The vineyards are near the Cascade Mountains and feature volcanic soils as well as rolling hills and arid landscapes.

VINIFICATION: Grapes were picked in early mornings during mid- to late-October and fermented with varying levels of whole-cluster inclusion. Indigenous and spontaneous yeast kicked off the winemaking process naturally and each lot received a mix of pumpovers and punchdowns for 15-25 days, with some lots receiving a post-fermentation maceration on skins for up to 30 more days. 18 months in a mix of traditional barrels and a single 1200L oak cask. Small sulfur additions were made to protect the wine throughout aging, but otherwise the wine was made without adjuncts of additives and was bottled without fining or filtering.