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Five sites · Three AVAs · One grape
We source from organic and sustainably farmed vineyards tended by meticulous families rooted in fine wine. The grip and citric tension in the glass comes from the ground. Our role is to preserve the voice.
Eola-Amity Hills
Fifteen acres, thirteen in Chardonnay, with diverse French and heritage clonal material bringing nuance and complexity.
South Salem Hills
Family-owned, regeneratively farmed and sheep-mowed. The soils are alive in this emerging site; ripe phenolics, tension and clarity.
Dundee Hills
A long-respected, family-farmed site giving Chardonnay of purity and lift, with fine orchard fruit and a mineral through line.
Eola-Amity Hills
Craig and Gavin Williams, father and son, farm an incredibly rocky site to fifteen clones. Intense acidity bounded by generous citrus fruit.
Eola-Amity Hills
One of the highest sites in the Eola-Amity Hills. Forty-four acres, organically dry farmed on steep slopes of volcanic basalt.
From Site 01, Royer Vineyard
Powerful and elegant. Wet rocks, gravel, barrel smoke, peach pit, citrus curd, graham, lemongrass.
From Site 02, Blue Heron Farm
A touch of savory funk. Baked lemon curd, wet rocks, roasted nuts, warm minerals, barrel smoke.
From Site 03, Durant Vineyard
Briny, saline and fresh. Oyster shell, wet rocks, chalky minerals, poached Asian pear, grapefruit brûlée.
From Site 04, X Omni Vineyard
Ethereal and buoyant. Candied ginger, spearmint, key lime, lemon curd, almond flower, yellow minerals.
Sites 01, 02 & 03
Tight, firm and coiled. Oyster shell, salty minerals, lime leaf, an orchard in the fall, barrel smoke.
From Site 01, Royer Vineyard
Tensile, dense and regal. Gunflint, barrel smoke, golden spices, lemon oil, lime curd, graham, ginger.
From Site 02, Blue Heron Farm
Lithe, full and layered. Bright stone fruit, key lime cream, lemon oil, wet minerals, mixed florals.
From Site 03, Durant Vineyard
Chiseled and long. Grapefruit curd, lime leaf, oyster shell minerality, white spices, lemon verbena.
Sites 01, 02 & 03 · 70 / 15 / 15
Coiled, vibrant and firm. Lemon curd, mint, key lime, yellow spices, wet minerals, struck flint.
Picked ripe but not overripe. Musts allowed to brown or blacken before judicious sulfuring, then fermented on full solids, mostly in French oak. Eleven months in wood, then a second winter on the lees in steel. Oak is a frame, set to hold fruit and mineral in relief.
Five wines from the 2025 vintage, with X Omni Vineyard joining the range, are offered to the mailing list on 10 November at 9am Pacific.
Every vintage is offered as futures each autumn, bottled in spring and shipped to members in fall the following year. Joining carries no obligation.
