Deep Purple, Smoke on the Water. That's this wine. Without the smoke, mostly. It's Deep Purple, long-aged in clay on the skins, and bottled without interference from filter or fining. Brilliance in a bottle.

Why Clay? It offers purity of fruit. Clarity. Without the charred polysaccharides of oak influencing the palate-feel of a wine, the wine's texture evolves somehow softer, rounder, dustier.

Grapes: Pinot Gris

Farming: Permaculture

Production: Whole cluster pressed, native yeasts, cofermented, aged in amphora and Acacia barrel, unfined/unfiltered

Winemaker: Andrew Beckham

Farmer: Steven Hagen

Region: Willamette Valley, Oregon, Atiquum Farm

Notes: Skin-fermented white, purple wine, orange wine, amphora wine, low sulfur, permaculture