Vineyards: 100% chardonnay from eleven Willamette Valley vineyards planted between 1984-2020:

38% Blue Heron Farm, Willamette Valley, South Salem Hills, hand-picked 10/10/24

12% Shea Vineyard, Yamhill Carlton, hand-picked 9/23/24

12% Koosah Vineyard Chardonnay, Eola Amity Hills, hand-picked 9/29/24  

9% Durant Vineyard, Dundee Hills, hand-picked 9/10/24

8% Lily Springs Vineyard, Eola Amity Hills, hand-picked 9/30/24

5% X Omni Vineyard, Eola Amity Hills, hand-picked 9/20/24

5% X Novo Vineyard, Eola Amity Hills, hand-picked 9/16/24

3% Temperance Hill Vineyard, Eola Amity Hills, hand-picked 9/28/24

3% Witness Tree Vineyard, Eola Amity Hills, hand-picked 9/16/24

3% Yamhill Vineyard, Yamhill Carlton, hand-picked 9/21/24

2% Gregory Ranch Vineyard Yamhill Carlton, hand-picked 10/3/24

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: Hand-picked between 9/10/24 and 10/10/24, each lot was crushed then pressed hard, browning in steel for 6-24 hours before a sulfur addition. Ambient primary fermentation began with pied de cuve in steel or in French oak on full solids, completing rapidly in a warm cellar. Barrels were sulfured following completion of ambient malolactic in a cold cellar. The final blend was made after twelve months in 33% new, 33% once used, and 24% third fill extra tight and tight grain French oak barrels and puncheons, with 10% stainless drums. The 2024 Willamette Valley Chardonnay aged an additional six months in stainless steel on lees. No fining or filtration. 49mm DIAM 10.

Chemistry: 6.63 g/L TA | 3.24 pH | 12.95% | 0.4 g/L RS | 0.46 g/L VA | 0.11 g/L malic | ~40ppm SO2 (free)