Wine Description
As One is the estate gathered into a single bottle, marine sediment, volcanic Jory, and loess speaking in harmony. In 2023, fruit came in at modest sugars with acids still bright, making it a natural year to blend for freshness and structure at the same time. We kept fermentation native and élevage intentionally quiet, leaning on large format puncheons to preserve aromatic detail and lift. It opens with blue and red fruit, dark cherry, plum jam, Florence fennel and fennel pollen, then settles into a firm, composed frame with a long, clean finish.
Studio Notes
• From the vineyard: Block 5 (marine sediment) plus Block 1 (volcanic Jory) plus Block 4 (loess), blend 30% 667, 40% Pommard, 25% 115, 5% Dick’s 95
• In the cellar: Native yeast, 100% destemmed, 3 day cold soak, pumpovers 2 times per day to dryness, 10 months French oak including 2 Billon 600L puncheons, 22% new
• Tech at a glance: Harvest September 7 and 8, 2023 (23.3° Brix), 12.9% alc, TA 4.6 g/L, pH 3.70, residual sugar 0 g/L (dry), 340 cases
Naming Inspiration
All Apologies, Nirvana. Named for many parts becoming one, different soils, one voice.
Tasting Notes
Aroma: Blue and red fruit, Florence fennel, fennel pollen, dusty/chalky minerality, plum jam
Taste: Dark fruit core, upright and firm tannins, structured and youthful with a clean finish
Bottle Details
Release Date
September 2025
Alcohol %
12.9%
AVA
Chehalem Mountains
Reviews
“So lively, fresh and mouthwatering, offering brilliant cherry flavors and a snappy texture of good acidity and fine-grained tannins. Deep, too, as the black cherry, blackcurrant and black tea flavors broaden on the palate and linger in the finish. It is light-bodied, just 12.9% alcohol, yet overflowing with flavor. Drink or hold. Jim Gordon, Executive Editor”
“At first, As One's solo aroma is the cool, damp earth of an old-fashioned root cellar. After a few swirls of the glass, a combination of black cherry and rosemary emerges. Juicy acidity makes it easy to take sip after sip, as the wine's boysenberry, dark chocolate and herb flavors coat the palate. — Michael Alberty”
