Certified Organic
Winemaker Notes
Eyrie pioneered the variety in the New World and the New World’s oldest vines contribute to this cuvée. We take a slow approach—their Pinot gris ages 3-4 times longer than most commercial versions, on its natural yeast lees and in the company of full malolactic. The result is textural suppleness to complement the acidity, and a surprising ability to age. Savory and expressive, offering aromas of mushroom powder, apple pie, lilac and flint and opening to honeyed bass tones as it spends time in the glass. The medium-bodied palate is bursting with honeyed, nutty fruit framed by rounded acidity, and it finishes long and pleasantly grippy.
Robert Parker 94 Points
James Suckling 92 Points
About The Eyrie Vineyards Estate
EYRIE 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.
In planting their Dundee Hills estate, David and Diana not only identified the right climatic zone for Pinot noir, they also selected it’s most iconic soil: Jory, now Oregon’s state soil.
Jory and the closely related Nekia soils were deposited as volcanic flows 15 to 17 million years ago. Over time, the surface of the basalt mother-rock decomposed into a red soil overlaying a deep layer of rounded and eroded basalt cobble. This combination gives Jory and Nekia soils special properties that are ideal for dry-farmed vines. The soil structure allows the constant winter rains of the valley to drain readily. However, in Oregon’s very dry summers, the underground cobbles retain enough water in their cracks and crevices to support the vines without the need for irrigation.
In addition to climate and soil, elevation and location were important. David and Diana made their home on a south facing site in the Dundee Hills, with a sloped aspect sufficient to drain away damaging spring frosts. The elevation had to be high enough to access the volcanic soils of the slopes, but low enough for heat to ripen the grapes.
In hindsight the Letts' choices were remarkable. Today the Dundee Hills are the Willamette Valley’s most densely-planted, highest-value grape ground, and Pinot noir is Oregon’s leading variety. David’s convictions were borne out in the perfect combination of climate and soil for Burgundian varieties.
What to name their fledgling enterprise was another challenge. David and Diana were deeply impressed by the vibrant ecosystem surrounding their new site. Inspired by a pair of red-tailed hawks who made their nest (eyrie) in the fir trees at the top of the vineyard site, and who kept them company as they worked, it was Diana who christened their fledgling endeavor "The Eyrie". This original planting was the first of our five estate vineyards.
These five vineyards are all situated on south-facing slopes in the Dundee Hills, with plantings at varying altitudes.
A Commitment to Place
“Sustainability” wasn’t part of the wine industry vernacular back in 1965. Our founders David and Diana just felt it was the right approach to business and farming. Since the planting of the first vine, Eyrie has farmed deep. Our vineyards have never used herbicides, pesticides, tillage or irrigation. We take organic certification as merely the first step, and then we build on it.
All five of our Eyrie estate vineyards are certified organic, and two of the three local growers we purchase fruit from are also certified. The third family farm we purchase from applies the same organic farming techniques but has yet to seek certification.
Every year, Jason and his crew walk the red volcanic soil of the vineyards, visiting each one of the 50,000 vines 12-15 times throughout the 4 seasons. From pruning to harvest, the work is done by hand. The philosophy of The Eyrie Vineyards is that while we are hands-on in the vineyard, winemaking is restrained to preserve the varietal flavors and expression of the vine that we work so hard to achieve in the vineyards.
An environmentally and community conscious philosophy continues to direct the vineyard, winery, and business practices today. We strive to consider the impact of each decision we make in the vines, the cellar, or the office.
We continue to believe that a natural approach makes the best wines. By bringing new energy to our founding principles, The Eyrie Vineyards produces wines that represent the true character of the grapes…and the people who grow them.
