2018 Antoniotti Odilio, Costa Della Sesia, Piemonte, Italy Clos du Tue-Boeuf and soaked on skins for

and soaked on skins for 3 hours • Fermented in neutral casks and cement eggs • Aged 9 months on lees then racked and blended

The unique presence of the wine so captivated David that he first bottled it as a single block selection in 1975

then 6 months of elevage in large old barrels

2012 Domaine de Chevalier Blanc

these ten rows came to express a magical spot on Oregon’s Dundee Hills – a place where 6 different soil types converge

2018 Antoniotti Odilio, Costa Della Sesia, Piemonte, Italy Clos du Tue-Boeuf and soaked on skins forGrapes are picked by hand, destemmed, macerated in underground cement tanks for about 12 14 days then racked into stainless steel for the wine's malolactic fermentation and put into barrels around the end of December. Aged in 500 liter barrels (no new wood) for 18 months.