The Eyrie Vineyards
In the winter of 1965, after earning a degree in viticulture and enology from UC/Davis, and research in Europe, 25-year old David Lett moved to Oregon “with 3,000 grape cuttings and a theory”. He planted the cuttings in a rented nursery plot, and went looking for the perfect vineyard site. It was the first planting of Pinot Noir, Chardonnay, and related varieties in the Willamette Valley, and the first Pinot Gris in America
The Eyrie Vineyards, founded by David and Diana Lett in 1966, is located in the Red Hills of Dundee, about 30 miles SW of Portland. It was named for the red-tailed hawks who make their home (EYE-ree) in the fir trees at the top of the first vineyard plantings. The winery is in nearby McMinnville. In 1970, The Eyrie Vineyards produced our first vintage. In 1975, The Eyrie Vineyards produced the first American Pinot Noir to compete successfully with the renowned Pinot Noirs of Burgundy. (Paris, 1979; Beaune, 1980). Total annual production is around 10,000 cases. All wines are estate-grown and produced. In addition to handcrafted Pinot noir, Pinot Gris and Chardonnay, the Eyrie Vineyards also makes limited bottlings of Pinot Blanc, Pinot Meunier and Muscat Ottonel
In 2005, Jason Lett took over from his father as winemaker and vineyard manager at The Eyrie Vineyards, and continues his family’s pioneering legacy. The philosophy of The Eyrie Vineyards, in the vineyards and in the winery, is to interfere as little as possible with the processes of Nature. From the beginning, our wines have been made exclusively from grapes grown without the use of insecticides, herbicides or systemic fungicides. Our vines are grown on their own roots, and are not irrigated. While we are hands-on in the vineyard, winery manipulations are restrained, to preserve the varietal flavors and expression of terroir we work so hard to achieve in the vineyards. Our four beautiful estate vineyards are all located on south-facing, gently sloping hillsides, with plantings at varying altitudes.
Carrying Eyrie’s “gentle touch” vineyard philosophy into the winery seems only natural. Our “style” is based on picking grapes at that elusive point of maturity where true varietal characteristics are at their peak, before they become over-ripe, and in the winery we take great care not to compromise these flavors. This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, minimal filtration, etc. This gentle treatment creates wines which are very approachable when young, and legendary for their age-ability.
The Eyrie Vineyards Estate Pinot Gris 2009 – This blend of grapes from all four vineyards shows rich varietal character and complexity rarely found in Pinot Gris (Grigio). Fermented in stainless steel tanks, the wine gains added dimensions from remaining on the lees until bottling. It is given only one loose filtration prior to bottling. Our first Pinot Gris was produced in 1970, a full ten years before other winegrowers recognized its New World potential. The Eyrie Vineyards continues to be credited with setting the standard for flavor and value. “…an alluring nose of melon, mineral, and floral notes leading to a creamy-textured, rich, concentrated wine. The price is a steal.” – Jay Miller – Robert Parker’s Wine Advocate
