Wine Article

Planted in 1979 and grown at 1500 feet in a mixture of iron rich volcanic, quartz and decomposed granite soils, this vineyard is head-trained, dry-farmed and own rooted. The wine is barrel fermented with native yeasts in 3-5 year old Burgundy barrels and aged on its lees for 15 months with no stirring or racking prior to being bottled unfined and unfiltered.