Eyrie Vineyards founder David Lett was convinced that the climate of the Willamette Valley was potentially perfect for growing Pinot noir. At the tender age of 24, with a degree in viticulture, another in philosophy, and eight months of intensive research in European wine regions behind him, David Lett headed for Oregon. He left California with little more than 3000 grape cuttings and a firm conviction that Oregon’s Willamette Valley would be the best home for Pinot noir and Chardonnay outside of Burgundy.
On February 22 1965, David established the modern era of winegrowing in the Willamette Valley when he planted his first vines. David was soon joined by his new wife Diana, and together they planted and expanded their estate on a former orchard in the Dundee Hills. Their plantings focused on the first Pinot noir and Chardonnay in the Willamette Valley, but also the first Pinot gris commercially planted outside of Europe, and other cool climate varieties.
The Estate blend combines Pinot from Eyrie’s 5 certified-organic estate vineyards. Farming is certified organic, but Jason and his team take this only as a starting point. Viticulture at all of the Estate vineyards follows the precepts of regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon.
Picked by hand, the Pinot noir is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuvee, to undergo native primary fermentation. Our barrels are mostly neutral—for this vintage, only 8% were new. Having undergone native malolactic fermentation and aged for almost 2 years, the 2019 Pinot noir was blended after 22 months, racked once without filtration, and then bottled and sealed under Diam cork.
"Aromas of ground white pepper, ripe strawberry, red cherry and crushed stone. Medium-bodied with fine, velvety tannins. The spice and fruit are married together with fresh acidity, which drives the palate through the long finish. Complex, yet approachable and totally delicious. Best after 2024." - 96 points, James Suckling
Producer: The Eyrie Vineyards
Appellation: Willamette Valley
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