Vineyard: 100% chardonnay from Temperance Hill Vineyard, hand-picked 9/28/24. 2019-planted Dijon 76 on 101-14 rootstock. Certified organic farming, non-irrigated. Jory silt clay loam soils over volcanic basalt. Vines are spaced 3.5x8 between 700’-750’ in a north-facing bowl with very gentle slopes.

Vintage: A wet winter was followed by a mid-January freeze and a cool, wet early March. Bud break occurred mid-April, followed by a varied May that included both a heat wave and cool periods. Early June was warm, and warmer sites bloomed weeks before cooler or higher elevation, sites – a bit of rain helped temper fruit set. Yields were average. After a hot early July, temperatures cooled, and a temperate August set vines up for an exceptionally long and glorious harvest, which began on September 10 in Dundee and concluded on October 10 in South Salem. All lots were crushed and the must allowed to brown in steel before sulfur was added. Primary fermentation completed quickly with ambient yeasts in a warm cellar with full solids in primarily new, once and twice used extra tight grain French oak. As the cellar cooled, ambient malolactic fermentation progressed, completing between late 2024 and mid 2025. Very little lees stirring was employed. The wines aged one year in oak before being moved to steel tanks in August 2025 for a second winter on the lees in a cold cellar. The 2024 wines feature high natural acidity, prominent site expression with intense aromatics, depth of flavor, with texture, density and structure to age for decades.

Vinification: Temperance Hill was hand-picked 9/28/24 and crushed into the press. After a hard, three-hour pressing, the must browned 6 hours in steel before a sulfur addition; the hard press was not sulfured. Ambient primary fermentation engaged with a vineyard-specific pied de cuve in steel before the lot was transferred with full solids to 29% new 265L barrels, 29% once used 265L barrels and 42% third fill 400L puncheon. Primary fermentation completed rapidly in a warm cellar. The barrels were sulfured following completion of ambient malolactic in a cold cellar in mid 2025. After twelve months aging in tight grain French oak from Damy, a blend of 53% new 265L barrels and 47% once used 265L barrels was made in steel. The 2024 Temperance Hill Vineyard Chardonnay aged an additional six months in steel on lees. No fining or filtration. 49mm DIAM 30.

Chemistry: 6.6 g/L TA | 3.24 pH | 12.9% | 0.3g/L RS | 0.45 g/L VA | 0.05 g/L malic | ~55 ppm SO2 (free)