Seven small vineyards located in the heart of the Willamette Valley. Many of the vineyards are over 15 years old and all dry farmed. Soil types are mostly Alluvial Soil (a fine-grained fertile soil deposited by water flowing over flood plains) and Bellpine series(consists of moderately deep, well drained soils that formed in colluvium and residuum derived from sedimentary rocks). Pinot Noir clones include: Pommard, Wädenswil,115, 777 and 667. The vineyards average about 2.25 tons per acre.
Each vineyard produced separately in small 1.5 ton fermenters with the use of manual punch downs of the caps two times a day during fermentation. The wines from each vineyard after fermentation was then stored in French oak barrels for a number of months
before being blended and bottled.