+ Focused on Pinot family varietals
+ Varietals produced: Pinot Noir, Pinot Meunier, Pinot Blanc, Pinot Gris; small production of Gamay Noir (very popular), Chardonnay
+ Emphasis on Willakenzie terroir
+ Willakenzie is the name of the soil on which the vineyards are planted
+ Viticultural and winemaking practices combine the best of New and Old World
+ Sustainable agricultural practices

+ First planting in 1992
+ Clonal diversification for each varietal allows for production of wines with greater complexity and richness
+ 19 different clones, nine of which are Pinot Noir, including the newest Dijon clones
+ Phylloxera resistant rootstocks
+ Medium fertility sedimentary Willakenzie soil
+ Minimal usage of chemicals in vineyard to achieve sustainable viticulture; mostly organic products used
+ Vineyards are drip irrigated
+ Existing barns and house rebuilt on original foundations, and vineyards laid out around stands of old Firs to preserve environment and protect ecosystems
+ Vineyard goal is plant balance
+ Densely planted with 1200 to 1800 vines per acre, forcing vine competition resulting in smaller crops and reinforced flavors and varietal character
+ 120 acres out of the 420 acres of the estate suitable for grape growing- balance of acreage in natural pasture and Douglas Fir forest

+ Built and bonded in 1995
+ Approximately 28,000 square feet plus goods storage
+ Annual production:
1997: 13,500 cases; 1998: 8,500 cases (very small harvest statewide)
+ Expect to reach 20,000 cases annually
+ Three level gravity fed design to accommodate gentle handling of wine
+ Naturally cooled underground cellaring true to Burgundian tradition
+ Quality handcrafted wines with minimal intervention
+ Wine aged in small French oak barrels

Owners: Ronni and Bernard Lacroute

Winemaker: Laurent Montalieu

Vineyard Management: Daniel Fey