Viognier grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Gewürztraminer, Riesling, Auxerrois, Pinot Gris, and Pinot Noir from different sites grown on sandy loam, volcanic soils, and marine sediment from the Willamette Valley in the Oregon at 600-1000 feet elevation. Viognier and Pinot Noir were direct pressed and fermented separately using native yeast. Gewürztraminer, Riesling, Auxerrois, and Pinot Gris were fermented separately with 14 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control. Disgorged. A small sulfur addition before bottling is the only addition to this wine. No filtration.