This Pinot Gris is a fresh and uniformly very dry wine. It lends itself therefore as an ideal accompaniment to the lighter yet finer dishes served nowadays. Its hearty and lively yet distinctively fruity aroma of tropical fruit, acacia blossoms, caramel and wildflowers will make wine-lovers swoon. The Must is carefully and slowly allowed to ferment for a period of 3 weeks so that the quality features present in the grape are not lost. Best served 8° 10°CStyle: Dry Pinot GrisRegion: Black Forest

David Lett planted the first Chardonnay vines in Willamette in 1965, making the original Draper clone vines in The Eyrie Vineyard the oldest in the Valley. Each year, Jason Lett (David’s son and current owner/winemaker) selects the finest barrels for this bottling. Above all else, Jason wants his single vineyard bottlings to taste like the site. To this end, he takes a proportional approach, ensuring each block is represented in some capacity in the final wine. He tastes every barrel and chooses the components that play best with each other. “It’s not always my favourite barrels,” Jason tells us. “In fact, if I were to make a blend of just my favourites, it would probably taste quite boring. I often find I need to introduce a barrel that, on its own, didn’t impress me, but as a foil in the blend brings sparkle and life to the wine.” Humble and self-aware, a dangerous combination! Jason Lett describes the 2019 autumn as one of the most Burgundian he has ever seen in the Valley, meaning the rain and cooler days that usually occur in the winter arrived earlier and were more evenly spread. It was a moderate season with good acid retention across the board. The fruit is gently destemmed, crushed and pressed slowly. Primary fermentation and full malolactic conversion take place in primarily old wood (9.5% new), and the wine matures in the cool cellar for a year on lees before resting further in bottle prior to release. “The 2019 Chardonnay The Eyrie, matured in just 11.5% new oak, is expressive and singular, offering an alluring dynamic of ripe, spicy fruit and savory bass tones. A core of baked apple fruit is accented by scents of mushroom powder, flint, fallen leaves and cinnamon on the nose, shifting continually as it spends time in the glass. The medium-bodied palate is incredibly concentrated yet boasts focused acidity that drives its generous flavors into a long, flinty finish.” 98 points, Erin Brooks, The Wine Advocate