Apricots, Crushed Stone, White Peach, Rose Pedals, Rainier Cherries, Zesty Finish. This year, the blend is 47% Grüner Veltliner, 21% Riesling, 19% Pinot Blanc, 9% Gewürztraminer, 4% Sauvignon Blanc. Each variety undergoes different lengths of skin contact during native fermentation in neutral oak barrels followed by aging on its lees in neutral oak barrels, hogsheads and puncheons for 5 months.