Oregon - Willamette valley
From the WineMaker:
"This is the wine I wanted to make last year, but didn’t have enough fruit. This is also the wine that I want to drink all day, every day until I die. It is JUST off-dry, low in alcohol, light bodied with excellent acidity. If I was still in Germany, I would have labeled it Kabinett, though it is drier than most modern Kabi’s from there. It has plenty of orchard fruit and a sea-spray mineral note that I attribute to extended Lees contact. This is a blend of two different vineyard sites and four different harvest passes in total. It was fermented spontaneously without chemicals, sugar, acid, or enzymes and bottled after filtration, but no fining."