"A blend of the five family owned vineyards that Chris works within the Northern Willamette Valley. The wine is fermented in 1.5 ton fermenters using only indigenous yeast and native Oenoccous oeni in malolactic. Most of the soils in these vineyards are silty loam with various percentages of sandy loam underlying. The wine spends 10 months in oak before bottling and is meant to be a little forward drinking. Like the Bauhaus school where art is for the people, this wine is for the people."