The grapes come from six sub-AVAs within the Willamette Valley, each with its distinctive profile, which together results in a wine truly emblematic of the region. The sub-AVAs include the Chehalem Mountains, where the basaltic and sedimentary soils produce light wines with red-fruited flavours and delicate balance. Ribbon Ridge produces wines with black fruit, spice and fresh earth flavours from sedimentary soil. Yamhill-Carlton also has sedimentary soil, which results in wines with red and black fruits, tobacco, and earthy notes. The Dundee Hills sub-AVA has basaltic soils and produces wines with intriguing notes of red fruit, cola, spice and tea leaves. The vines in McMinnville produce dark-fruited wines with white pepper notes. Finally, Eola-Amity Hills has basaltic and sedimentary soils that produce wines with dark blue fruits, currant, violets, and white pepper. The vineyards are trained to shoot positioned vertically (VSP) systems, which helps achieve canopy size and sunlight exposure, resulting in favourable and sustainable growth. The fruit is mainly sourced from sustainably certified vineyards, and the grapes are hand-harvested.