The high elevation and shallow soils of the Hare Vineyard create a wine with bright red fruit and earthy undertones, low alcohol and high acidity. Fermented with a combination of vineyard yeast and yeast passed down from our winemaking mentors. 21-day on skins, 30% whole cluster. Barrel aged in 50% new Oregon Oak for 10 months. A wine with structure and balance, the depth of fruit and low pH create a wine that should have the potential to age for many years. 
 
Cases produced: 50