Eyrie Estate Chardonnay 2006 Front Label
Eyrie Estate Chardonnay 2006 Front Label

Eyrie Estate Chardonnay 2006

  • RP91
750ML / 0% ABV
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  • RP90
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750ML / 0% ABV

Winemaker Notes

In 1964, before leaving for Oregon, David hand-selected a remarkable collection of vine cuttings from the Draper Ranch in northern California. The clonal diversity of this collection, originally imported from Burgundy, and the cool Burgundian climate of the Willamette Valley combine to produce Eyrie's unique and distinctly European-styled Chardonnay. Aged on the lees for eleven months in neutral oak, and given one loose filtration before bottling, the wines are subtly expressive, elegant, and long-lived.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Eyrie

Eyrie

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Eyrie, Oregon
Eyrie Eyrie estate Winery Image

The Eyrie Vineyards was founded by David Lett in 1965. He arrived convinced that the valley would offer Pinot noir its best home outside Burgundy, and planted the region’s first grapes in the modern era.

Jason Lett continues Eyrie’s innovative legacy today, introducing new varieties and creating what the Wine Advocate calls “some of the most fascinating wines on the planet.”

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.

The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.

Though Pinot noir enjoys the limelight here, Pinot gris, Pinot blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin blanc and Gamay.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

YNG108929_2006 Item# 96988

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