13.5

The fruit was 100% destemmed to 1.5 ton fermenters. Four to six day cold soaks ensured gentle
yet thorough extraction of color and flavor. The small lots were fermented with wild and
cultured yeasts for an average of eight days and hand punched two to three times daily, then
aged twenty months in mixed twice filled French cooperage before being blended and bottled.
This wine was minimally processed from 100% free run juice without fining or filtration.

2012 was an outstanding vintage, marked by a long and mild growing season. A warm spring
allowed bud break to happen on time, and a few rain showers during bloom reduced yields.
We enjoyed a beautiful summer and early fall with warm weather and very little rain. Cool,
dry weather in early October allowed the grapes additional hang time, and harvest began in
earnest in mid-October. We will remember 2012 as a classic Oregon vintage with great weather
and low yields. All of our fruit came in ripe and sound. The wines show excellent
concentration and intense flavors.

Opening with concentrated aromas of black plums and forest floor, a swirl of the glass reveals
a graceful soprano note of black cap raspberries and wild iris. On the palate, fruit-forward
richness is punctuated by a bright streak of terroir-driven acidity and hints of fines herbes. A
mouthful of fine-boned, velveteen tannins carry flavors of wild cherry and pie spice, and the
wine finishes long and resonant.