Trousseau, 2015

The Eyrie Vineyards was founded by David Lett, who was the first to recognize the potential of the region to grow cool climate varieties, especially those of Burgundy. In 1965 David planted the first Pinot noir and Chardonnay in Oregon’s Willamette Valley, and first Pinot gris in the New World. David became known as “Papa Pinot.” David died in 2008. Today son Jason Lett makes the wine and manages the 25 hectares of estate vineyards, which are located in the volcanic soils of the Dundee Hills region. Since the planting of the first vine, Eyrie has farmed holistically. Our vineyards have never used herbicides, pesticides, tillage or irrigation. We are certified organic, but we take organic certification as merely the first step, and then we build on it. The philosophy of The Eyrie Vineyards is that while we are hands-on in the vineyard, winemaking is minimal, to preserve the varietal flavors and expression of the vine that we work so hard to achieve in the vineyards. We continue to innovate, planting new varieties to the Willamette Valley like Trousseau Noir, and releasing bottlings made without sulfites.