A wonderful, expressive Pinot Noir that has the signature delicate intensity that Eyrie bring out of their Oregon Pinot Noir. The aroma is full of black cherry, dried cherry, dried herbs, and a hint of mint. The palate is fresh, light and ripe with juicy cherry, cranberry fruit that moves gracefully across the palate with balanced acidity and offers warm savoury spice like cinnamon, anise and liquorice on a long complex finish.
Try this with duck breast or lamb chops.
"Eyrie were the first to plant PN in Oregon in the 1967, completely organic as a matter of course from the start. This is as complex as it’s dangerously drinkable. The finish lasts forever, there’s so much going on. I'd enjoy this with some hogget chops."
Eyrie wines are conducted by the winemaking baton of Jason Lett, who is building on his father’s experience and reputation with wines that seem even more consistently excellent, remaining entirely faithful to the Eyrie style, one of ethereal grace and weightless energy. In 2015, Eyrie Vineyards celebrated the 50th anniversary of its original plantings. In 1965, David Lett had arrived in Oregon ‘with 3000 grapevines and a theory’. That theory, based on his meticulous research of climate, variety and soil was that Oregon’s Willamette Valley might be the best region outside Burgundy for the Pinot Noir grape. The track record now firmly established has fully vindicated his original theory.
The Eyrie estate now comprises five individual blocks of vineyard, all 60 acres located in the same part of the Dundee Hills. The vines were established without any use of herbicides, insecticides or systemic chemicals and that practice continues today. There is no irrigation. In the cellar, the same philosophy prevails. The wines are fermented and aged with patience, using wild yeasts and neutral oak barrels. Only 15% of the barrels are less than 5 vintages old and a dozen of the original barrels used in 1970 are still in use today. The trend towards heavy extraction has always been strongly resisted and the wines have a better natural balance as a result, determined by good acidity rather than by tannin. Their potential longevity is no longer in doubt. David Lett established a style that would clearly keep well. Oregon wines are distinctly different from their Californian neighbours and Jason Lett is wisely following in his father’s footsteps and bringing wines to a new level of delicate intensity.