Description
David Lett, visionary founding father of Oregon pinot noir, followed traditional Burgundian winemaking practises, opting for a lighter, more delicately perfumed style of pinot noir. In 2005, Jason Lett took over from his father as winemaker and vineyard manager, and continues his family’s pioneering legacy. Tight and austere while young, these wines often begin to blossom only at 5-10 years of age.
The philosophy of the Eyrie Vineyards, in the vineyard and in the winery is to interfere as little as possible with the processes of Nature. From the beginning the wines have been made exclusively from grapes grown without the use of insecticides, herbicides or systemic fungicides. The vines are grown on their own roots and are not irrigated.
In 1979, in Paris, and the following year in Beaune, The Eyrie Vineyards 1975 Pinot noir bought international attention to Oregon, a wine region unfamiliar to almost anyone except a handful of hardy pioneers; Oregon won recognition as the New World home for pinot noir.
The Willamette Valley cuvée combines Pinot from Eyrie’s estate vineyard with fruit from other organically-managed, older-vine sites. It is a blend of 72% estate grown Pinot, with 10% Cattrall Brothers, 8% Thistle Vineyard, and 10% Tukwilla Vineyard – all of which are also organically certifed or organic.
2015 was the warmest year in Oregon since record keeping started more than a century ago. Spring brought one of the earliest blooms and the rare, consistently dry conditions meant that every flower had a much better chance than usual to develop into a berry. A cooling trend in September ensured optimal fruit quality as the vines coasted to perfect ripeness. Harvest started three weeks earlier than we normally expect, but the balance of the wines has been on-point nonetheless.
Picked by hand, the 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. Two fermenters were 100% whole cluster and contributed 3.8% of the final blend. The barrels are mostly neutral—for this vintage, only 11% were new. Having undergone native malolactic fermentation, and aged for almost 2 years, the 2015 Pinot noir was blended and bottled after 23 months and sealed under DIAM cork.
This is a bright red beauty with a subtle smokey aroma and deep, complex fruit notes. Taut and focused on the palate, a hint of red berry reminiscent of fresh strawberry jam is complicated with a lovely underlying spicyness and earth. With super-fine tannins and a satisfyingly long finish, this is a classic representation for the lover of ageworthy Pinot noir.
92 points James Suckling “Lots of cranberries and blueberries, in addition to undertones of rose bush and leaves. Full-bodied and fruity with a lively and fresh finish. Drink or hold. From organically grown grapes. (11/2016)”
91 points Joshua Reynolds Vinous Media “Bright red. Vibrant red berry and floral aromas are complicated by suggestions of Asian spices and smoky minerals. Taut, focused and energetic in the mouth, offering lithe raspberry, bitter blood orange and spicecake flavors that deepen and become sweeter with air. Silky and graceful in style, displaying excellent closing focus, fruity persistence and harmonious tannins. (1/2018)”
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