Willamette Valley, Oregon. 80% Pinot Gris and 20% Riesling. Pinot Gris fermented in open top fermenters on the skins with daily punch downs for 20 days. The remaining Pinot Gris fermented carbonically in sealed containers, also for 20 days. Both Pinot Gris lots were pressed off together and then moved into barrel. Both riesling lots were fermented dry in neutral oak barrels. Unfined, unfiltered, no SO2.