Made from grapes grown in Oregon’s Rogue Valley. The wine was barrel-fermented with many different yeasts and aged in both neutral oak and stainless steel barrels. Some whole cluster press, some destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; full malolactic fermentation. Bright floral notes with underlying minerality. Racy, with pear, white peach, citrus peel, and a touch of melon and tropical richness. Silky texture; lingering finish. Fermented in neutral French oak barrels.