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.
_"Our philosophy is to make our wines as naked and raw as we possibly can while having them be fun and delicious. We work with organically farmed vineyards in the colder regions of Oregon and Washington State. We love wines with acid and freshness. We make the wine that we love to drink. No conventional additives. Just grapes and (sometimes) a very small amount of SO2 to keep the wine stable in bottle. Wine is a fermented beverage that should not be a trophy or a status symbol. Wines made in this fashion are artisanal products that reflect their artist and terroir with no maquillage."_
-General Sick Swick