Opens with rich aromatics of neroli orange, verbena blossom, and white tea. On the palate, a bittersweet interplay between flavors of absinthe and baking spices is punctuated by juicy citrus notes. The finish is long and balanced, evoking the sweet herbal scent of a Willamette Valley meadow in late summer.
Base Wine: A blend of Organically and Conventionally farmed aromatic white varietals, including Auxerrois, Albarino, Riesling, Pinot Gris, Gewurztraminer, and Muscat. Spirits: Brandy alambically distilled in house from house-made wines. Barrel aged in French oak. Botanical Infusion: Wormwood*, Rosehip*, Scullcap*, Chamomile*, Orange Peel*, Verbena*, Spearmint*, Star Anise*, Cinnamon Bark*, Coriander*, Arch Angel Root*, Burdock Root*, Fennel*, Cardamom*, Lemon Peel*, and Vanilla Bean. (* denotes Organic ingredient)
The production of Vermouth is the great bridge between our winemaking and distilling trades. Beginning in the winery with small lots of aromatic white grapes, we carefully ferment and blend wines of elegance and character, employing traditional techniques to maximize varietal expression, such as fermenting whites on the skins and employing carefully controlled oxidation of wine in barrel. Taking another cue from classic European vermouth houses, our solera system allows us to maintain the consistency and complexity of this u n i q u e b a s e w i n e b le n d a c r o s s v i n ta g e s . I n t h e d i s t i l l e r y , w e alambically distill and barrel age brandy from our house-made base wine for fortification. Next, the Vermouth is infused with a proprietary blend of aromatic botanicals, divined through two years of test batches and blending trials. Sweetened ever so slightly and gently filtered before bottling, our Vermouth retains a traditional slight golden color.