Vineyard: 100% chardonnay from Gregory Ranch Vineyard, hand-picked 10/3/24. Biodynamically farmed, non-irrigated Dijon 76 tucked away deep in the foothills of the coastal range of Yamhill-Carlton. Willakenzie marine sediments. Planted in 2008 on rootstock. Vines are spaced 3’ x 6’ in a west facing bowl at 450’.

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: Gregory Ranch was hand-picked 10/3/24. Crushed and pressed hard for two hours, the must browned an additional 8 hours in steel before a sulfur addition; the hard press was not sulfured. Ambient primary fermentation engaged in steel with a vineyard specific pied de cuve before the lot was transferred with full solids to 19% new 228L barrel, 19% once used 228L barrel, 62% third fill 265L barrel and 500L puncheon. Primary fermentation finished quickly in a warm cellar. The barrels were sulfured following completion of ambient malolactic in a cold cellar in late 2024. After twelve months aging in extra tight and tight grain French oak from Damy, a blend was made in steel of 23% new and 23% once used 228L barrels and 54% third fill 265L barrel and 500L puncheons. The 2024 Gregory Ranch Vineyard Chardonnay aged an additional six months in steel on lees. No fining or filtration. 49mm DIAM 10.

Chemistry: 6.6 g/L TA | 3.22 pH | 13.15% | 0.1g/L RS | 0.37 g/L VA | 0.05 g/L malic | ~50ppm SO2 (free)