Eyrie is where it all started, with David Lett’s dream and what must have been years of unrecognized effort. Someone else would have eventually decided to try making Pinot in the Willamette, but David did it first and he succeeded. Today, David’s son Jason continues down the path which his father blazed.
The wines of the Eyrie Vineyards haven’t changed much over the years, preferring understatement to ostentation and remaining firmly in the camp that values terroir and winemaking as much as fruit. The results tend to be subtle, complex wines that reveal much of their personality after several years in the bottle. That holds true for both the red and white wines that Jason is producing.
While Pinot Gris is an important wine for both Oregon and Eyrie, I tend to prefer Pinot Blanc, both in general and specifically from Eyrie. There’s less weight and more detail in your typical Pinot Blanc and the grape suits the understated Eyrie style perfectly.