Conley Vineyard is located at 1600 feet above sea level in North Western Yakima. Plenty of wind and cool nighttime temperatures help preserve acidity. Whole clusters were gently crushed by foot. After 30 days on the skins the wine is gently pressed off into neutral barriques for nine months. It was bottled unfined and unfiltered with only a pinch of sulphur for transportation. 13.2% ABV

(115 Cases Produced) 795391


The Pinot Noir for this project comes from two organically farmed vineyards. Cancilla Vineyard is located in the far north-west of the Willamette Valley appellation and benefits from a north facing slope and the intense coastal influence. Silvershot Vineyard is located in the Eola-Amity hills and is almost constantly pummeled by wind. The grapes are not destemmed and are fermented in open top vessels. They receive gentle pigeage once or twice per day. The wine then spends nine months in 228L and 500L barrels before being bottled, unfined and unfiltered. 15ppm of sulphur was added after malolactic conversion and 15ppm were added at bottling. 13% ABV

(400 Cases Produced) 79038

2016 Blanc De NOIR

Ken Cancilla organically farms 20 acres in the North-West outskirts of the Willamette Valley. Wädenswil Clone Pinot Noir is whole bunch pressed into old 228L barrels. It stays on the lees after fermentation for six months. No batonnage is done and the wine is only racked once before bottling. A small amount of sulfur was added for stability. 13% ABV

(117 Cases Produced) 790385


Ken Cancilla’s vineyard is facing north and is only 25 minutes from the pacific. It is dry farmed and certified organic. 100% whole-cluster was used for this cuvee. The grapes were foot crushed and fermented on the skins for 30 days. It spent 18 months in French oak (15% new) and was bottled unfiltered with a small amount of sulphur. 12.7% ABV

(35 Cases Produced) 790389


Three vineyards contribute to this Willamette Valley Pinot Noir. Medici Vineyard makes up 50% of the blend. It is in the Chehalem Mountains at 750feet above sea-level. Pommard Clone Pinot was planted here in 1976 on its own roots. 40% comes from Cancilla Vineyard in the northwest corner of the AVA. The remaining 10% comes from Fairsing Vineyard in Yamhill-Carlton. Whole bunches are fermented in open-top vats. The wine is then aged for 11 months in oak barrels (15% of which are new). It is bottled unfined and unfiltered with minimal sulfur. 11.9% ABV

(400 Cases Produced) 79038


The Pinot Noir for this project comes from Ken Cancilla’s Vineyard. The 18-year-old vines, planted on sedimentary and volcanic soils, yield only two tons per acre. Whole bunches are added to a concrete egg and are left to ferment and macerate for six months without pigeage nor pump-overs. After pressing off it spends an additional four months in concrete. It is bottled unfined, unfiltered, and without sulfur. 12.9% ABV

(70 Cases Produced) 79039