Description

Eyrie Winery is significant for several reasons. Perhaps most importantly, it is one of the pioneering wineries in the Willamette Valley of Oregon, which is now recognized as one of the top Pinot Noir producing regions in the world. David Lett, the founder of Eyrie Winery, was one of the first winemakers to plant Pinot Noir vines in the Willamette Valley in the 1960s, which helped to establish the region’s reputation for high-quality Pinot Noir.

The Estate blend of Pinot is a remarkable concoction that Jason and his team craft from 5 certified-organic vineyards at Eyrie. Their viticulture techniques go beyond just organic farming to regenerative no-till farming. The vineyards are meticulously nurtured with great attention paid to preserving soil organisms that maintain vine health. With no need for artificial irrigation or additional fertilizers, the vines thrive while capturing atmospheric carbon. After hand-picking, the Pinot noir grapes are destemmed and placed into a variety of fermenters, including small one-ton bins and a 5-ton wooden cuve. Fermentation takes place naturally without the addition of commercial yeasts. Neutral barrels, with only 8% new, are used for aging the wine. Following natural malolactic fermentation, the wine is blended after 22 months, and then bottled without filtration under Diam cork.