The Eyrie Vineyards
About The Eyrie Vineyards
Eyrie Vineyards was founded by David Lett, dubbed “Papa Pinot”. In 1965, going against the advice of the very professors that conferred upon him a degree in winemaking and grapegrowing from UC-Davis, he planted his first Pinot Noir and Chardonnay vines in the Willamette Valley and has since been producing world acclaimed wines that rival Burgundy’s very best.
During the Wine Olympics in 1979, Eyrie Vineyards shot to fame when its 1975 Reserve Pinot Noir was ranked one of the top 10 Pinot Noirs in a blind tasting. A re-match was organized by Robert Drouhin of Maison Joseph Drouhin and the Eyrie Vineyards Reserve Pinot Noir 1975 took second spot this time, trailing Josphe Drouhin’s 1959 Chambolle-Musigny by just a whisker. The reputation of Oregon as a close rival of Burgundy was all but confirmed when Joseph Drouhin set up Domaine Drouhin Oregon. Since David’s passing in 2008, Eyrie Vineyards has since been managed by his son, Jason Lett, and his wife Diana.
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Oregon | 1 | 95 (WA) | HK$4,140.00 | |||||
Wine Advocate (95)Pale ruby, the 2018 Pinot Noir Estate features pretty scents of dried cranberries and red cherries, tangerine peel, sage and earth, unfolding as it spends time in the glass. The medium-bodied palate is powerful and grainy with seamless acidity and a long, fragrant finish. |
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Oregon | 1 | 97 (WA) | HK$3,710.00 | |||||
Wine Advocate (97)The 2018 Pinot Noir Roland Green has a medium garnet color and slowly unfurling aromas of red cherries, Angostura bitters, rose petals and iron, gaining aromatic detail and intensity as it spends time in the glass. The medium-bodied palate boasts concentrated, spicy fruit, a silky texture and bursts of acidity that refresh the long, layered finish. Give it 3-5 years in bottle or some time to unwind in the decanter. |
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Oregon | 1 | 98 (WA) | HK$4,520.00 | |||||
Wine Advocate (98)Pale ruby, the 2018 Pinot Noir The Eyrie is a stunning wine with 10-15 years of aging potential. It has detailed scents of raspberries, blackberries, star anise, tangerine oil and violets, and it continues to unfold aromatically as it spends time in the glass. Delicately intense, it glides through the mouth like velvet, with seemingly endless flavor and nuance, and a finish that goes on and on. |
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