Sub-Region Willamette Valley
Soil Ancient marine based soils
Size 750 ML
Winemaking The fruit was whole cluster pressed and fermented with native yeasts in a combination of concrete, amphora tanks and stainless steel then racked to neutral, French oak barrels for native, malolactic fermentation and elevage. 10 months aging in neutral, french oak barrels
Pairings Cheese board, roast chicken, Shrimp tempura
About The Producer
Kelley started her namesake winery along with her father, Gerson “Gus” Stearns. Following Biodynamic principles, she sources pristine fruit from some of the best vineyards in Oregon. She lovingly performs all the work on her wines, from picking to bottling. Ferments are very small (1 to1.5 ton) and there are never any inoculations or adjustments.