This wine is made from 84% estate fruit, with the rest sourced from the Cattrall Brothers, Pear and Bishop Creek vineyards.
88% Nekia and Jory and 12% Woodburn
Vines are non-irrigated, own-rooted, Guyot-trained, spacings varying from 12’ x 6’ to 6’ x 3’. We use no herbicides, systemic chemicals or insecticides, and we never have. Vineyards floors have a native cover and no tillage. Hand harvested.
Most lots are fully destemmed. Fermentation is conducted in small (0.75 ton / 200 gallon) lots with 3 manual punchdowns each 24 hours. Initially, fermenters are exposed to night air to cool naturally and fermentation proceeds slowly with indiginous yeasts. Several fermenters are 100% whole cluster and contribute about 5% of the final blend.
Extended barrel oak aging for 18+ months. We believe that oak flavors obscure the wines, so new French oak only accounts for about 8% of the barrels ; the rest are truly neutral, with an average 20 year fill history. The wines are aged on the fermentation lees and racked only during blending.
All grapes for this wine came from a combination of own vineyards in the Dundee Hills and some purchased fruit. Even though this is our "young vine" cuvée, the vines average 32 years. Eyrie’s attentive vineyard practices focus on rigorous training of the vines and on picking at just the right time in order to capture optimal Pinot flavor.
Distinctive and precise, this well-priced wine should have a place in your cellar. It captures the specific characteristics—terroir if you will—that distinguish the best Willamette Valley Pinot Noirs: highlights of cola and herb, refreshing minerality, a perfect balance of fruit, acid and tannin, and a riveting liveliness in the mouth. All this without any hint of new oak makes this a winemaking tour de force. - Wine Enthusiast
Brilliant red. Fresh cherry, black raspberry and floral scents pick up notes of allspice and smoky minerals with air. Fleshy and energetic on the palate, offering bitter cherry and red berry flavors that slowly become sweeter and deeper on the back half. A spicy note adds bite and lift to the finish, which lingers with very good tenacity and a resonating floral quality.
Field Publication Computed: