This tasty elixir was grown in the high hills of the Chehalem Mountain. Rocky basalt soils helped keep the acid intact while these grapes hung out until September 23rd. After harvest we sorted the fruit into three separate lots. One lot of 100% whole bunch was tightly sealed for a slow carbonic fermentation. The second portion was half destemmed/half whole bunch, and a third was fully destemmed. The three pieces were aged in a variety of barrels small and large with 25% aged in amphora. With all three pieces now knit together, pretty shades of purple plum, cranberries, plush tannins and striking acidity prevail that will make this the centerpiece of your holiday party.