Twenty-two miles from Mount Hood’s snowy peak, in an alpine river valley teeming with birds and oscillating light, lives a wild farm. Cows, chickens, and pigs graze among vines, and fungi and flowers proliferate as gardens merge with forest. Our wines are exciting for their wild exuberance when they are young, but they will only reveal their full potential to unite disparate time, place, and experience when stored properly for many years — a minimum of five years, but ideally 8 – 15 years following vintage — in a dark place between 53 – 60 degrees Fahrenheit and at 80 – 85% humidity.
Vineyard: The parcel is in the far Southeast corner of the farm with an eastern exposure. We grafted it in 2016 from Pinot Gris to a field blend based on Spanish and Portuguese white varieties: Xarel-lo, Arinto, Verdehlo, Albarino, Trousseau Gris, Godello, Albillo Real, and Macabeo. “This is the parcel where I feel most clearly the pulsing of energy that has emerged in the vineyard over
time,” says Nate, who adds that they spray teas in order to further draw out the aromas of the biodiverse vineyards.
Grapes: Field blend of Spanish and Portuguese white varieties
Making of: Grapes are hand-harvested, then macerated in a wooden vat for five days before being pressed by
foot into old barrels. They remain in barrel to age for 20 months before bottling by hand.
Personality: “Somehow in this wine it is as if the scent of apricots passed through this living substrate, becoming
more intense through the passing and taken on all the other flavors of the landscape; the petals of chamomile, the wings of insects and the sweetness that can be found on a cow’s back. Culture: Hemingway is reading Lorca in a bar,” says Nate.