Chad and Bree Stock make some of Oregon's most exciting low-intervention wines. Orange Crush—a skin-fermented blend of Pinot Gris, Muscat, and Riesling—is wildly aromatic, perfumed like a walk through an orchard draped in jasmine and ginger. The Pinot Gris was fermented on its skins for 5 days until the Muscat was harvested in late September, and the varieties were gently pressed together. The old-vine Riesling, planted in 1979, comes from a biodynamically farmed vineyard in the South Salem Hills, and brings a mineral-citrus energy to this wine and orchard fruit phenolic depth that teases the palate and dances with the bright aromatics of the Muscat. Very delightful!