The fruit was harvested from Armstrong Vineyards, owned by Doug and Michelle Ackerman, in the Willamette Valley of Oregon. This 15-acre site is known for its sedimentary soils. Dan and Doug’s relationship began at a Grand Cru Burgundy tasting in Portland where they struck up a conversation about biodynamic farming. Doug was interested in converting his conventional vineyard to organic and Dan, being a biodynamic farmer, now consults for Doug with that transition.
The 2015 wine is 40% whole cluster, consisting of clone 115, 114 & 777, aged in French oak barrels for twelve months.