Our barrels are mostly neutral—for this vintage, only 8% were new. Having undergone native malolactic fermentation and aged for almost 2 years, the 2018 Pinot noir was blended after 22 months, racked once without filtration, and then bottled and sealed under Diam cork.
94 points - Editor's Choice WE. "Eyrie now makes six single vineyard and reserve-level Pinots, along with this gorgeous estate blend. If you can put the word “classic” in front of any Oregon Pinot Noir, it would be this one. With perfect balance and authoritative tannins, it's mouthfilling and aromatic—a complex wine that does not rely entirely on pretty fruit to make a statement. Plum, brambly blackberry and some chewy herbs give it length and strength. This can certainly age for a decade or more."
The Estate blend combines Pinot from Eyrie’s 5 certified-organic estate vineyards. Farming is certified organic, but Jason and his team take this only as a starting point. Viticulture at all of the Estate vineyards follows the precepts of regenerative no-till farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them. Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon.
Picked by hand, our Pinot noir is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuve, to undergo native primary fermentation.