Eyrie Vineyards Pinot Gris

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The EGW (Extra Good White) showcases the complexity and aromatic depth of old-vine Willamette Valley Chardonnay. A barrel selection of four vineyards, it contains Dijon, Wente 72, and Wente 108 clones, delivering more richness than the VGW, while preserving its lively acidity. As a barrel selection of four vineyards, the EGW is based on a mix of both Dijon clones (like the VGW), and Wente 72 and 108 heritage clones. The wine is certainly more rich on the palate, without sacrificing the wonderful acidity of the VGW.

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Eyrie Vineyard Chardonnay Estate

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The Estate blend combines Pinot from Eyrie’s 5 certified-organic estate vineyards. Farming is certified organic, but Jason and his team take this only as a starting point. Viticulture at all of the Estate vineyards follows the precepts of regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon. 

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Eyrie Vineyards The Eyrie Chardonnay

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Our Chardonnay The Eyrie originates from The Eyrie Vineyard and is a selection from the best barrels of the vintage. . Old vines give the wine a distinctly direct connection to the mineral underlayment of the soil. Firm acidity complements a richly textured mid-palate spiked with notes of flowers and sea grass. These oldest vines in the Willamette Valley are among the last surviving remnants of the Draper field selection, a French import from the 1930s now extinct outside of our region. Upon harvest, the grapes from these venerable vines are gently destemmed, crushed and pressed in slow cycles. The wine ferments in mostly neutral French oak barrels and ages in our cool cellar for one year on the lees. Since each barrel ferments with its own yeast and ages at its own rate, each barrel becomes very distinct. Before bottling, Jason tastes each barrel. Those barrels which speak to the longest aging potential become the The Eyrie Chardonnay.

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Eyrie Vineyards Pinot Meunier 

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The Estate blend combines Pinot from Eyrie’s 5 certified-organic estate vineyards. Farming is certified organic, but Jason and his team take this only as a starting point. Viticulture at all of the Estate vineyards follows the precepts of regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon.

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Picked by hand, our Pinot Meunier is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuve, to undergo native primary fermentation.

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Our barrels are mostly neutral—for this vintage, only 8% were new. Having undergone native malolactic fermentation, hand punched twice a day, the 2019 Pinot Meunier was blended after 22 months and then bottled and sealed under Diam cork. 
 

Eyrie Vineyards Trousseau 

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Trousseau is an ancient variety, originating in France’s Jura region and centered in the hillside village of Montingy-les-Arsures. In 2012, inspired by these wines, Jason Lett planted the Willamette Valley’s first Trousseau. Our Trousseau is made from estate-grown, certified-organic grapes and transformed to juice by wild yeast. We strive to make a Trousseau that’s the truest expression of the fruit. That’s why we’ve chosen to not fine or filter this wine. Likewise, no sulfur is added during bottling.

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The vividly red wine has aromas of dark berries, loam, and baking spices. Acidity and smoothness are perfectly balanced on the palate, with evolving flavors of herbs and fruits such as blackberry, pomegranate, and rhubarb. Light tannins combine with a precise, long finish to suggest promising ageability.

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Eyrie Vineyards Spark

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To create this wine, Jason blended vintages of Pinot noir fruit (48%), Pinot Meunier (6%), Chardonnay (9%), Pinot Blanc (5%) and Chasselas doré (31%). Fermentation and aging occurred in a mixture of wood barrels and stainless steel. Full malo and an average of 11 months on lees lend a subtle richness with zero residual sugar. The final step: Jason had the wine carbonated to 4.2 atmospheres of pressure and bottled under crown cap.

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Eyrie Vineyards Pinot Noir Estate

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The Estate blend combines Pinot from Eyrie’s 5 certified-organic estate vineyards. Farming is certified organic, but Jason and his team take this only as a starting point. Viticulture at all of the Estate vineyards follows the precepts of regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon. 

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Picked by hand, our Pinot noir is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuve, to undergo native primary fermentation. Our barrels are mostly neutral—for this vintage, only 8% were new. Having undergone native malolactic fermentation and aged for almost 2 years, the 2021 Pinot noir was blended after 22 months, racked once without filtration, and then bottled and sealed under Diam cork.

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Eyrie Vineyards Sister Pinot Noir

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One of five cuvées that are produced identically, with the same fermentation regimes of
wild yeast and small fermentation vessels, followed by aging in blends of cooperage with
19% new oak in each. The result is a fascinating journey up the Dundee Hills, from our
lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot Noir.

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Elevation: 220’–330’ Planted: 1989–present Acres: 4.2
Named for the three Pinot sister varieties on the site, gris, blanc and noir, the four acres of Pinot here, planted in 1987 to Pommard and Wädenswil clones, often carry a flowery scent on top of earth and fruit. The elevation runs from 220’ at the bottom to 330’ at the top, and the exposure is directly south.

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Eyrie Vineyard Outcrop Pinot Noir 

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Eyrie's original vineyard, and the home of the hawks that grace our label, the 7 acres of Pinot here were planted from 1965 to 1974 to Wadenswil, Pommard and Upright clones. The elevation runs from 260' up to 410 and faces south rolling east and west. This is the original planting of Pinot noir in the Willamette Valley. Viticulture at all of the estate vineyards is certified organic. In addition we practice regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon.

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