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Cloudy, herbal, pithy and yellow fruited dry white blend from a young Oregon winery. An eclectic field blend of 50% Riesling, 20% Savagnin Rose, 15% Gewürztraminer, 6% Fruilano, 6% Melon de Bourgogne, and 3% Kerner. The fruit is sourced from 3 vineyards, one organic and two sustainably farmed. Fermentation in neutral French oak and Acacia barrels, done with native yeasts and not filtered before bottling.
From the mouth of the producer:
"Inspired by Alsatian Edelzwicker or Austrian Gemischter Satz, this is a wild blend of six white grapes. Since this is our first wine ever sourced outside of our home vineyard, we put our backs into it and hunted down a weird mix of grapes from three distinct sites in the Willamette Valley that represent not just a diversity of genetic material, but unique soil and climate variation as well.
The heart of the blend is Riesling from Hanson Vineyards, direct-pressed into an egg-shaped vessel. The other half of the mix, Gewürztraminer from Beckenridge and a smattering of more exotic varieties from Omero, was given a few days to kick of fermentation carbonically so that we could capture some skin-derived texture and flavor. Native yeast fermentation (primary and secondary) carried on in the cellar over five months in a mix of neutral French oak and Acacia barrels.
Despite the heady mix of aromatic varieties, the wine is not a perfume counter! We find it has lots of pretty yellow plum, sungold tomato, and subtle Alpine herbs on the nose and palate, with a bracing finish of grapefruit pith and wet river rock."