Pinot Gris that thinks it might be a rose, or maybe an orange wine, or maybe just itself. Scott Schultz pulls fruit from a single organic Suisun Valley vineyard southeast of Napa, picks early, and does a two-day whole-cluster cold soak that pulls a delicate pink hue and just enough phenolic grip out of the skins. Native fermentation in a mix of neutral puncheon and stainless steel preserves the aromatics; six months on lees in neutral cooperage adds breadth without weight. The Queen of Swords cuvee leans orange-adjacent: textural, slightly grippy, deeply alive.