Each of these wines is produced using grapes sourced from vineyard sites that embody a sense of place. Our philosophy is that each small lot we produce should represent the soil from which it came, but also highlight the dedication we have to creating something spectacular from the fruit we receive. To create wines fully in focus, clean, and indicative of each of our chosen varietals, we practice conscious winemaking - a philosophy that allows the fruit to shine through by encouraging healthy ferments from start to finish, making wine soulfully yet pragmatically, and committing wholeheartedly to guiding our grapes into becoming the absolute best and most beautiful wines possible.



Beautiful, bright rosé of Grenache. Showing off brightness and acid, this rosé has notes of bubblegum, strawberry, pear and white blossom. Perfect grapes sourced from 1800 feet elevation in the Applegate Valley. Fermented in neutral French oak and then held in stainless steel over winter. 125 cases produced. Pair me with white pizza and short-shorts.



Racy and unrestricted, this lean, old vine Chenin Blanc highlights aromas of beeswax and honeysuckle, while leaning into steely minerality, melon rind and green apple on the palate. 40 year-old vines at 900 feet elevation. Fermented in neutral French oak, held in stainless reserves for eleven months. Only 100 acres of Chenin Blanc remain in the Yakima Valley - drink me before I disappear. 250 cases produced.


2018 Cassius

Not your typical Viognier. 2018 brought long warm days which made this Viognier full and round, while still maintaining its natural acidity. Fermented to full dryness, this wine maintains aromas of yellow apple and meyer lemon with loquat and jasmine joining on the palate. 350 feet elevation in the Willamette Valley. Our 2018 limited edition wine of the year - 20 cases produced.