Marsanne grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Grapes are fermented wholecluster with 60 days of skin maceration using native yeast. Ferments are worked by foot one to two times a day with no temp control then aged in 500 and 600 liter neutral French oak barrels for six months. A small sulfur addition before bottling is the only addition to this wine. No filtration.