Carefully managed Oregon grapes are fermented using native, ‘wild’ yeasts. We think this makes a more complex wine and produces the greatest expression of the terroir. We generally use a minimum of new oak to maintain focus on the fruit and strive to create Pinot Noir that is elegant, nuanced and cellar-worthy. We also experiment each year with a non-pinot varietal which has included Willful Cabernet Franc, Tempranillo, Merlot and a Bordeaux blend from Walla Walla. Additionally, we produce a second line called Jezebel, including Jezebel Blanc and Jezebel Pinot Noir, two approachable, fruit-forward wines perfect for everyday drinking.