Sourced from a few sites in the northern Willamette and vinified at Carlton Winemakers Studio (alongside like-minded garagistes), this was barrel fermented with native yeast before 18 months rest in wood (15% new French oak, the rest 1 to 5 years old), and blended just prior to bottling. In Bachelder's Burgundian-toned way this carries a slick of flint throughout the generous form, tinged with lemon balm and verbena on a creamy, stone-fruited, popcorn base. A sea salt snap tightens the whole and rings on the finish. Poured blind I probably wouldn't say Willamette, but I would say Bachelder.
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