We split the grapes into 2 lots with 40% fermented on their own skins like a red wine (in the orange wine style) and the remainder immediately pressed. The wines were later blended and aged in a mix of clay amphora, concrete egg, neutral oak and stainless steel barrels to create a layered and complex wine. Medium-bodied and densely textured with aromas of orange blossom, wildflower honey, dry straw and apricot.
Alcohol 12.5% PH 3.3 TA 7.4
Walla, Walla Valley