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With more 100 degree days that ever before, 2003 was the hottest year since Pinot noir became a prominent crop in the 1970s. Combined with excessive dryness, the hot weather accelerated sugar ripening. Eyrie welcomed early fall rain showers to encourage optimal flavors, and chose to wait to harvest until the absolute perfect time, which allowed them to produce elegant wines with restrained alcohol.
A bit more powerful than other vintages of Eyrie wine, the 2003 Pinot noir shows expressive red fruit, earth and minerality on the nose and palate, with a lovely long-lasting finish.
Pair with: Roast turkey with wild mushrooms, duck breast, grilled leg of lamb.
