One of five cuvées that are produced identically, with the same fermentation regimes of
wild yeast and small fermentation vessels, followed by aging in blends of cooperage with
12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our
lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir.
wild yeast and small fermentation vessels, followed by aging in blends of cooperage with
12% new oak in each. The result is a fascinating journey up the Dundee Hills, from our
lowest elevation Sisters vineyard at 220’ up to our highest elevation Daphne vineyard at 860’. Each wine reflects facets of soil, site, exposure, and vine age that together capture a precise portrait of how variations in place can influence Pinot noir.
Elevation: 260’– 410’ Planted: 1966–1974 Acres: 7
Eyrie’s original vineyard, and the home of the hawks that grace our label, the 7
acres of Pinot here were planted from 1965 to 1974 to Wadenswil, Pommard and
Upright clones. The elevation runs from 260’ up to 410’ and faces south rolling
east and west. The wines from this site are our most fragrant and complex. This is
the original planting of Pinot noir in the Willamette Valley.
Eyrie’s original vineyard, and the home of the hawks that grace our label, the 7
acres of Pinot here were planted from 1965 to 1974 to Wadenswil, Pommard and
Upright clones. The elevation runs from 260’ up to 410’ and faces south rolling
east and west. The wines from this site are our most fragrant and complex. This is
the original planting of Pinot noir in the Willamette Valley.
Winemaker Notes
Fermentation: Neutral oak
Production in cases: 442
Bottling date: March 2020
Appellation: Dundee Hills
pH: 3.73
Total acidity: 5.2 g/L
Residual sugar 0.0
Alcohol % by volume 14.7
Production in cases: 442
Bottling date: March 2020
Appellation: Dundee Hills
pH: 3.73
Total acidity: 5.2 g/L
Residual sugar 0.0
Alcohol % by volume 14.7