Grape Varieties
About · community & editorial
From a tiny (.75-acre) parcel of equal parts Pinot Noir and Pinot Gris at the top of the hill above the wine tavern. Since 2018 a testbed for non-intervention taken to its end: grapes sealed in the fermenter untouched for months, then exhumed and pressed straight to barrel, yielding a paler wine that retains the grapes' intrinsic energy and heightened, spicy perfume. Bottled the following spring to preserve CO2 and freshness. The name refers to the light “halo” effects of weather off Mt. Hood.
Vintages
Nate: “alpine strawberry, blackcaps, dried oranges, smoked black tea and five-spice; the wine virtually quivers with energy, sitting right on the line between firm and succulent, ripe and under-ripe. Incredibly sappy and concentrated — thrilling now but should age for …
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