It was awesome! I had wonderful support at both Way Down Wines and Eugene Wine Cellars and some really great grapes to work with.
I got pinot noir from Northridge Vineyard in the Eola-Amity Hills again, as well as some 777 and Pommard clone pinot from old vines in the Dundee Hills, and from Ribbon Ridge. Since we're looking to open a tasting room (finally!) next spring, I added some other varietals as well. I have just over 3 barrels of Cabernet Sauvignon from Seven Hills Vineyard in Walla Walla, fermented as 100% whole cluster (it's my favorite thing from this vintage so far). I got Tempranillo from Delfino Vineyard in the Umpqua Valley again, fermented as 100% whole cluster (I got stung on the foot doing pipeage). I also got a tiny amount of Merlot and Cabernet Sauvignon from Delfino, and Merlot from Serra Vineyard in the Applegate Valley. They were all fermented separately but I think they'll end up as a southern Oregon Bordeaux-style blend, with the emphasis on the Merlot.
Now we just have to wait for several months before we can drink them! Sign up for the mailing list and you'll be the first to hear when they're released.