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Planted to own-rooted Pommard and Wädensvil vines, this quaffable-yet-serious wine encompasses everything that we love about well-made Oregon Pinot Noir.

Passetoutgrain is produced from a co-fermented blend of Pinot Noir and Gamay sourced from the iron-rich basalt soils of Seven Springs.

Notes of green apple skin, underripe peach, and crushed rocks carry over to a refreshing, acid-laden finish.

Notes of crisp red fruit, damp soil, violets, and button mushroom give way to a lively and lingering finish, marked by prominent-yet-approachable tannins.

Passetoutgrain is produced from a co-fermented blend of Pinot Noir and Gamay sourced from the iron-rich basalt soils of Seven Springs.