While the "stones" portion of Walla Walla (a certain winery won't let us use the more common word) is highly prized by some, we're not so enamored of the high pH's and the fat and gooey mouthfeel. But having said that, this rocky region has an alluring quality if you can keep the gras in check. So we harvest our Grenache early and then aged the wine in stainless steel drums, in an effort to highlight the fruit brightness and downplay its tendency to over-ripeness. We finish a third of the wine in neutral French oak. While this might be ideal with a chill on it for a hot day, the wine has a more compelling side and even more surprising depth to it.
Our pet-nat is 100% Cabernet Franc from the Seven Hills Vineyard and was harvested early in order to retain its acidity. The primary fermentation took place in stainless steel and the secondary fermentation occurred in the bottle - no sulfur was added at any point in the process. The wine remained on the lees until mid-February 2020 when we disgorged it and let it rest for a further six months.