We have a 1.5 acre parcel of Grüner Veltliner on our Estate vineyard. These cuttings came from an original planting Lowell Ford planted in the 80's on our family farm in West Salem. Those original cuttings came over in a friends suitcase from Austria. In 2021 we destemmed the fruit and soaked on the skins for 24 hours before pressing. After a gentle pressing we then ferment 50% of the juice in acacia barrels to increase texture and mouthfeel and the remainder in stainless.