We took biodaynamically grown grapes from our friends at Keeler Estate in the Willamette Valley and fermented them on their skins like a red wine. This "white wine" brings an orange-copper hue and a tannic structure that can handle a surprising array of foods.  Aromas of vanilla, caramel, red delicious apple, and quince. On the palate, find rosehips, grapeskin, cloved orange, almond, flamed orange peel, and pumpernickel.