Dry-farmed, this field-blend of Gewürztraminer, Trousseau Gris, Roter Veltliner, Riesling, Chardonnay, and others was planted in 1954. Organically farmed in cahoots with Phil Coturri, it is one of the most interesting old white vineyards I have ever seen. The 2014 is my favorite bottling of this wine since the 2011, with the naturally rich and explosively exotic Gewürztraminer being balanced by the higher acid and later ripening Trousseau Gris, Riesling, and others. In making the wine, 50% of the fruit is destemmed and skin soaked for 4-5 hours to pull more perfume from the grapes, while the other half is whole-cluster pressed to ensure more delicate texture.

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