In 1970, David Lett produced five cases of the first Pinot gris in the New World. Aware of its potential, Lett expanded his acreage of Pinot gris until it made up half of Eyrie's production. Today, it is the most widely planted white variety in Oregon and the 2nd most popular white wine in the States. The Eyrie Vineyards' Pinot gris most closely resembles Alsatian versions. Fermented and aged in stainless steel sur lees for up to one year, Eyrie Pinot gris goes through 100% natural malo-lactic fermentation. Bone dry and medium-bodied with a nicely balanced acidity, Eyrie's 2007 Pinot gris shows complex varietal aromas and flavors, with a smooth yet crisp and refreshing finish.
"A bit darker and denser than most, this is aromatic with spicy pear notes, hinting at tobacco and cardamom as the pear and melon flavors linger. Drink now."
"Leesy pear, baked apple and Meyer lemon aromas are
brightened by dusty minerals. Fleshy, deeply concentrated peach, orchard fruit and melon flavors are round and supple,
with gentle spiciness adding nerve. Sweet honeydew and peach nectar flavors dominate the long, juicy finish. Reminds me a lot of a dry vendange tardive wine from Alsace; I'd serve this with washed-rind or blue cheeses. Pretty cool stuff."
International Wine Cellar