This carefully selected estate white blend is comprised of Vermentino 25%, Viognier (2 barrels) 24%, Pinot Gris 35%, Chardonnay 15%, and Sauvignon Blanc 1%.  About 40% of was fermented in neutral French Oak, while the Pinot Gris was fermented in a concrete egg* vessel.  All grapes originate from the Chemeketa Vineyard and have undergone partial malolactic fermentation. Aromas of orange passionfruit, pear, white blossoms, peach/apricot, and white pepper. Tropical elderflower, honeysuckle, chamomile, white tea, and off dry passionfruit on the palate. With its balanced acidity, this soft and refreshing wine is perfect for the warmer seasons!

* According to Jack Costa of Wine Folly (n.d), the egg vessel creates a “vortex current [which] causes lees (spent yeast) to remain in suspension throughout fermentation, thus helping to build texture and flavor in wines. Exposing wines to low levels of oxygen, wines begin to age gradually, developing more flavor, softening tannins, and improving mouthfeel.” 

Class of 2025 Production Students:  Candice Aiston, Mayra Flores, Heather Anderson, Greg Deutelbaum, and Christine Kennedy.
Primary Instructors: Winemaking - Johnny Brose, Scott Dwyer; Viticulture - Bryan Berenguer