Willamette Valley Chardonnay
The 2019 regular bottling of Willamette Valley Chardonnay is composed from a blend of fruit from six different vineyards, all of them dry-farmed, with 40% of the blend from Seven Springs Vineyard, 25% from X-Omni, 19% from Durant, 8% Loubejac, 7% Yamhill and 1% from The Eyrie.
Crushed and allowed to soak in the press than allowed to browned for 12-24 hours of cold settling before a sulfur addition. Indigenous yeast fermentations began in steel and completed in a mix of new and neutral French oak barrels. Full malolactic, and matured in 20% new French oak. Cold stabilized, filtered and bottled at 18 months. 1800 bottles produced.