Vineyard: This wine is made from 84% estate fruit, with the rest sourced from the Cattrall Brothers, Pear and Bishop Creek vineyards.
Soil: 88% Nekia and Jory and 12% Woodburn
Viticulture: Vines are non-irrigated, own-rooted, Guyot-trained, spacings varying from 12’ x 6’ to 6’ x 3’. We use no herbicides, systemic chemicals or insecticides, and we never have. Vineyards floors have a native cover and no tillage. Hand harvested.
Vinification: Most lots are fully destemmed. Fermentation is conducted in small (0.75 ton / 200 gallon) lots with 3 manual punchdowns each 24 hours. Initially, fermenters are exposed to night air to cool naturally and fermentation proceeds slowly with indiginous yeasts. Several fermenters are 100% whole cluster and contribute about 5% of the final blend.
Aging: Extended barrel oak aging for 18+ months. We believe that oak flavors obscure the wines, so new French oak only accounts for about 8% of the barrels ; the rest are truly neutral, with an average 20 year fill history. The wines are aged on the fermentation lees and racked only during blending.
Notes: All grapes for this wine came from a combination of own vineyards in the Dundee Hills and some purchased fruit. Even though this is our "young vine" cuvée, the vines average 32 years. Eyrie’s attentive vineyard practices focus on rigorous training of the vines and on picking at just the right time in order to capture optimal Pinot flavor.