2016 Patricia Green Muscat D’ottonelThis is generally a lower acid grape and while it is far from high in acid it has a nice lift and snap to it that makes for a refreshing, almost thirst quenching sort of beverage.

which vary from harvest to harvest based on the sum of the season

but excess fining is avoided

The grapes are destemmed and macerate anywhere between 8 to 21 days

then gently pressed and fermented in stainless steel using indigenous yeasts

vines planted since 2000 at around 1

Andrew Will has been a major contributor in putting Washington State on the map as a world-class wine-producing region

which is located on a peninsula and planted with old vines

The current generation

When he officially converted his domain to organic agriculture in 2007

More muscular and brooding than Foillard’s Corcelette

His search ended in Oregon’s Willamette Valley

Jean Louis joined his father in 1992 after completing undergraduate studies at University of Connecticut and a degree in oenology at Davis