This Oregon Chard is at once opulent and racy. From high acid clones in the cool pocket micro-climate of Van Duzer, the biodynamic grapes are fermented with native yeast in barrels, 33% of which are new. After 18 months on the lees this wine was bottled unfiltered for a creamy texture cut through with zippy charred pineapple, cedar, flint and burnt lemon. A stunning, rare wine.