Eola Springs sits on the west side of the appellation, exposed to the Van Duzer Corridor’s winds, but situated low enough on the hill to not be obliterated. The vineyard was planted in 1972 to Pommard and Dijon clones, oriented to the southwest at 340 feet elevation. The soils are a combination of sedimentary (Nekia) and volcanic (Jory). Native yeast fermentation in temperature controlled stainless steel with 50% stem inclusion. 12 months aging in French oak - 50% new, 25% second use, 25% neutral - Remond barrels.