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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 about half of Eyrie's production. Today, it is the most widely planted white variety in Oregon and the second most popular white wine in the States. 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 2008 Pinot gris shows complex varietal aromas and flavors, with a smooth yet crisp and refreshing finish.
"The 2008 Pinot Gris Estate has an alluring nose of melon, mineral, and floral notes leading to a creamy-textured, rich, concentrated wine. The price is a steal. "
91 Points
The Wine Advocate
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