Tasting Notes: Pale pink, aromas of blood orange, tangerine, pear, raspberry and green tea, with bready, savory,
musky flourishes. Flavors of white cranberry, salted grapefruit, saffron and sour patch kids stretch out into delicate
chalky structure with juicy acidity.
Vineyard Notes: 95% Willamette Valley Chardonnay from three non-irrigated vineyards planted in mixed volcanic
basalt and marine sediment soils between 1999-2016; 5% Seven Springs Vineyard Pinot noir and Gamay lees
50% X Omni Vineyard ? 3-6-year-old mixed clones (15+) picked 10/7/19
35% Durant Vineyard ? 21-year-old Dijon 95 & 76 picked 9/7/19
10% Loubejac Vineyard ? 12-year-old Dijon 96 picked 9/26/19
5% Seven Springs Vineyard Pinot noir and Gamay lees
Vintage Notes: Bud break took place during the second and third week of April and was followed by full bloom
around June 10th. The summer was cool, with only a few days above 90ºF. Atypical summer showers and higher than
average humidity created mildew pressure during the summer. This was followed by low pressure systems in
September and October – 2.25 inches of rain fell between the second week of September and the first week of
October. The first pick was before the rains started, on 9/7/19 in the Dundee Hills, from a block of 20-year-old
Dijon clone at 20.7º Brix. The last pick was on 10/7 in Eola-Amity, from a block with 15 distinct clones at 20.5º Brix.
Vinification Notes: Two barrels of X Omni, one barrel each of Durant and Loubejac diverged from the rest of their
lots after ambient yeasts cruised through primary fermentation. Ambient malolactic moved slowly for six months, and
even after I introduced malolactic bacteria. After twelve months aging on lees in once filled and neutral 228L French
oak barrels, the wines were blended in stainless steel for a second winter on lees without sulfur. In the last week of
2020, I racked the wines off of Chardonnay lees and blended in 5% Pinot noir and Gamay lees from Seven Springs
Vineyard. The wine was racked off of lees in late February 2021 and filtered after 18 months aging. Bottled in March
2021.