Process is not often riveting. This is an exception. They foot stomp a small layer of fruit on the bottom of the tank and then fill the remainder with whole clusters. The tank is then gassed with Carbon Dioxide and sealed for 20 days, at which point the grapes are pressed and fermented with native yeasts. The wine is aged in terracotta amphora for a full year, followed by an additional five months in neutral oak, before finally being gravity-fed directly into bottle. The fruit is sourced from a dramatic site atop Washington’s Elephant Mountain. 14.5% alcohol.