Ethereal and lithe, quite funky…it demands more of you than the average.
Deep dark red velvet fruit, pronounced reductive and damp funk which graciously clears a bit with air but retains a firm hand in shaping aromas. A few hours in the decanter does wonders as does a bit of hearty food.
Sous bois and cherry rubber before ruby red grapefruit pith on the mid-palate. That screaming acidity hides within the gentile and soft palate, adding to the sandalwood and citrus tea complexity. The flavors of the wine are ghostly, nudging close and washing away. Very long, precise and gushing finish with a whisper of drying coffee bean tannin.
This ain’t no cocktail wine. This is the real deal. Because of the reductive nature of this wine, I’d let this rest for a good 4 years. It’s going to be drink beautifully well into the 2020′s…the best is yet to come.
Historic. Iconic. Transparent. Complex.
Eyrie is distinguished as the first producer of Pinot noir in the Willamette Valley and America’s first producer of Pinot gris.
No big deal…
David Lett is considered the father of Willamette Valley Pinot Noir. Thank goodness he went against all odds and made the move from California to Oregon in the mid 1960′s, seeking cooler climates to grow Pinot Noir. 2007 was the last vintage that David had a hand in creating, as he passed away in 2008.
I toasted to his memory with this bottle.
The Original Vines of Pinot Noir were planted between 1967 and 1973 on their own roots on the southern flank of the Dundee Hills at 220′-400′ feet elevation. These 40 year old vines are the oldest in the Willamette Valley. In addition to Pinot Noir, David Lett planted Chardonnay, Pinot gris, Pinot Meunier and Muscat Ottonel on this 20 acre parcel. These days, David’s son, Jason Lett, is the caretaker of Eyrie’s traditions and is a wonderful spokesperson for Oregon wine.
The process in the winery is traditional and transparent. The fruit is de-stemmed and wild fermented in small bins and punched down by hand every four hours. After a gentle pressing, the wine is transferred to barrel (very little new oak, minimal racking) and spends two years in barrel, where complete and spontaneous malolactic fermentation takes place. The wine falls naturally clear, and is bottled without filtration or fining.
Eyrie is REAL wine.
It may just be the quintessential Oregon wine.
To learn more about Oregon wine history, visit Eyrie.