For four generations, the Miller family has farmed in the Yakima Valley Washington’s oldest established AVA and home to some of the state’s finest vineyards. The winery is named after a 70 year old birch tree that sits in the vineyards. The dry climate and sustainable viticultural practices help maintain a disease free environment, so that the grapes can grow on their native rootstocks rather than grafted onto disease resistant rootstock. For the whites, the fruit is whole cluster pressed, after which the juice is allowed to settle for 48 hours before racking. The wines are fermented at 60 degrees in stainless steel to dryness after which SO2 is added and the temperature is reduced to 40 degrees. For the reds, the grapes grapes are sorted, de-stemmed and whole cluster pressed. The must is gently transferred to six ton stainless steel tanks and oneton stainless steel fermentors. After fermentation, the must is pressed and allowed to settle for 48 hours before being transferred to oak barrels. Three different types of barrels are used (60% French, 30% American, and 10% Eastern European) and on average 25%-30% of the barrels are new. After malolactic, the wines are racked twice, blended, aged in barrel and racked every three months up until bottling.