The 2022 growing season in Oregon’s Willamette Valley yielded a bountiful harvest. The season started late due to a cool and wet spring, but the pace of growth recovered with a warm and dry summer leading into the warmest October on record for the state. This allowed the fruit to ripen gradually and develop sugars before quickly being pulled off the vine. After harvest, the grapes were pressed gently then racked clean to stainless steel tanks for fermentation. Fermented and held cool between 50°F and 55°F, the juice retained the freshness and purity with which it started. Minimal racking post fermentation and blending were the final steps in producing this balanced Pinot Gris.