This cuvee was crafted from 100% Pommard Clone fruit grown in Liz's Block, our most-prized hillside, old-vine Pinot Noir plantings. Established in 1988, these own-rooted vines express the elegance and complexity that characterize this truly special Southern Oregon vineyard. Aged in mostly neutral French Oak barrels before bottling, you are sipping the result of multiple small-lot fermentations intentionally blended through precise barrel selection, with both whole cluster and fully destemmed fruit utilized in the wine. 150 cases produced.

This Unoaked Chardonnay was made to showcase the purity of fruit displayed by our prized Chardonnay vines from our Pistol Grip block at the top of our Hillside. Our Estate Grown fruit was hand-picked and fermented in stainless steel tank then aged on its lees before bottling in April following harvest. 65 cases produced.

Our 1988 plantings of own-rooted Pinot Gris is situated on the gravelly soils between two creeks in the heart of Southwest Oregon's historic Illinois Valley. Our Estate Grown fruit was hand-picked and fermented in a small stainless steel tank, then aged on its lees before bottling in April following harvest. 74 cases produced.

The fruit for this cuvee was hand-harvested from our hillside blocks of Pommard clone Pinot Noir which were planted to their own roots in 1988. We were rewarded with an exceptional growing season and slow ripening this year, and the resulting wine is a testament to this truly unique growing site. 135 cases produced.

This direct-to-press rosé is from our 1988 plantings of own-rooted vines in Southwest Oregon's historic Illinois Valley. Our Wädenswil, Jackson and Pommard clone Pinot Noir parcels were hand-harvested and vinified separately in small-lot stainless tanks or neutral-barrel fermentations, then blended to make this cuvee. 190 cases produced.

This Unoaked Chardonnay was made to showcase the purity of fruit displayed by our prized Chardonnay vines from our Pistol Grip block at the top of our Hillside. Our Estate Grown fruit was hand-picked and fermented in stainless steel tank then aged on its lees before bottling in April following harvest. 65 cases produced.