This year this wine is a blend of mostly Pinot noir (94%) with a tiny amount of Gamay and Cabernet franc co-fermented. The fruit comes from Noel Family and Nemarnik Vineyards in the Chehalem Mtns AVA and the Omero Vineyard in Ribbon Ridge AVA. I have always wanted to co-ferment other varieties in this wine, so even though it is just a tiny quantity, I’m happy I got a little fruit to do so. The grapes are fermenting in stainless steel and once per day we pump over the juice. It will pressed it off with a little sugar was remaining and returned to tank to finish primary and secondary fermentation. It was bottled in January 2018, unfined and unfiltered.