Following a light whole-cluster pressing in a membrane press, the juice settled for three-to-five days to allow for clarification. A variety of cultured yeasts were used for added complexity. The wine underwent a slow, cool fermentation to retain primary fruit characteristics. 73% of the wine was fermented in neutral barrels, 7% in steel tanks. All of the wine was then aged sur lie in tank for several months to enhance mouthfeel. In order to preserve varietal character the wine did not go through malolactic fermentation.
The style of this wine is bright, elegant with crisp acidity. It reflects the cooler northern provence of Oregon with fresh apple, keffir lime, and white flowers with a vein of minerality. The palate shows delicate balance between zesty youthfulness and more textural weight.
It pairs well with rich seafood and poultry dishes, and hard Alpine cheeses - comté, fontina, cave-aged gruyère.