Sass Winery is located in the South Salem Hills of Oregon’s Willamette Valley. The hazy, warm days and cool nights of autumn help their fruit develop intense, complex layers of flavor and aroma that produce wonderfully rich, elegant and forward wines. The vines are closely spaced and are naturally farmed on a SE-facing slope. hand-picked and hand-sorted; fully destemmed; minimal sulfur additions; 2-5 day pre-fermentation cold soak; clones fermented/barreled separately; 5-8 different yeasts (including indigenous) used; temperature-controlled fermentation in 1-ton to 1 1/2-ton, open-top fermenters; 14-21 days crush to press; gentle press; punched down twice daily during fermentation; pumped only 2-3 times total; full malolactic fermentation; never fined or filtered; 10-28 months in French oak, between 10 percent and 50 percent new. Wild cherry with raspberry, strawberry and bright fruit. Floral, with aromas that keep evolving in the glass. Silky, with fine tannin. All fruit from our vineyard at the winery.