Grapes from Hyland vineyard, McMinnville AVA
Vineyard planted in 1989 above 700 feet in biodynamic farming 
Grapes from Clone Coury
Spontaneous fermentation 
Wine aged for 10 months in 130G puncheons and 30G barrels 
Alcohol: 13%
Total Acidity: 5.5 g/L
pH: 3.6