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Light gold and rich, with crunchy apple and a touch of five spice up front, then creamy ripe pear, quince, peach, honeyed citrus, ripe melon and beeswax over floral notes and savory wet stone, carried by bright acidity to a long, polished finish.
Available in store
Close100% Pinot Gris
Food pairings: Salmon, roasted or grilled seafood, roast chicken without heavy sauces, chicken with black olives, and sardines on toast.
Scores:
Winemaking: The grapes are picked by hand, destemmed and pressed, and the juice is run to small stainless steel vessels to ferment. After a full, natural malolactic fermentation the wine ages on its lees for 11 months, about three times as long as a typical Pinot Gris, and was bottled in September 2024. No part of the winemaking is allowed to obscure the character of the vines. 2023 was a dynamic year: a cold, dry early spring, heavy April rains, a warm and dry summer with cool nights, a brief August heat spike refreshed by late-month rains, and dry, mild harvest weather in September.
Vineyards and terroir: This bottling comes from the remaining original vines at The Eyrie Vineyard in the Dundee Hills, the first Pinot Gris planted in the New World, with an average vine age of 55 years. They are tended with the same care as Eyrie's most prestigious Pinot Noir blocks. All of the estate vineyards are certified organic and farmed with regenerative no-till methods; they have never been irrigated or treated with herbicides, and the vines nourish themselves through a healthy network of soil life rooted in the region's red volcanic soils.
Family and history: David Lett planted the first vines of the modern Willamette Valley on February 22, 1965, bringing cuttings north from California, and with his wife Diana established The Eyrie Vineyards on a former orchard in the Dundee Hills. Alongside the valley's first Pinot Noir and Chardonnay, they planted the first Pinot Gris commercially grown outside Europe, from cuttings David took from the UC Davis variety collection; in the early years most of the tiny production was traded to salmon fishermen. Their son Jason Lett returned as winemaker in 2005 and carries on the family's gentle, hands-on approach in the vineyard and restrained winemaking in the cellar.
In the pictures: Second-generation winemaker Jason Lett harvesting from the original vines at The Eyrie Vineyard; the Eyrie vineyards in the Dundee Hills; and founder David Lett christening his first vines in the Willamette Valley (photos courtesy of The Eyrie Vineyards).
