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