Red

2015 The Eyrie Vineyards Pinot Noir

Pinot Noir

  • USA
  • Oregon
  • Willamette Valley
Drink between 2019 - 2025 (Edit)
CT89.3 26 reviews
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Community Tasting Notes 17

  • shakeypuss Likes this wine:

    October 12, 2019 - Nose is muted, fresh acidity with ample fruit giving it a nice balance.

  • Nutty08 Likes this wine: 88 points

    September 24, 2019 - Red fruited and crisp on the palate. On the lighter side but also simple. Finish is simple and one dimensional. Was hoping for a bit more at this price point—though this is perfectly fine and enjoyable now.

  • Keith Cooper Likes this wine: 88 points

    September 19, 2019 - Tasted at the winery. Light Burgundian colour. Strawberries, woodland on the nose. Dry, soft, light, medium length. I think this is a good entry level wine at a reasonable price.

  • chablis28 wrote: 93 points

    September 14, 2019 - PnP & test sniff & sip decided to just further slow ox in glass & btl for a couple hours prior to dinner. Semi translucent red. Well this, as usual, is squarely in my wheel. American Burgundy! Rose pedals, earth and light underbrush on the nose. The palate again is an earthy mix of red cherry, red raspberry, mineral and light underbrush. Drinking amazingly well with a slightly mature profile. Energetic, weightless, honest and exceedingly well balanced. This is the real deal expression of PN on our shores for a very reasonable mid 30s price point. A respectable 13.5% alc goes unnoticed. I need to start laying away some of these for fully mature exploration. To date starting with some 10s I've only been drinking them near release because they almost always drink like they already 6-10yrs old. I'd like to drink this with 10yrs plus on it and see where it goes. Back vintages are rarely available. With salmon tonight and the "kids". Even Josh & Ana took note of this one.

  • Kirk Grant wrote:

    August 20, 2019 - This is bright, vibrant, and has a nose filled with high-toned red fruits, forest floor, with a hint of dried orange rind, and baking spice. The palate is brisk and leads with bing cherry, raspberry, and pomegranate. If you could imagine that you can smell the tension and balance that's a start...this is just so lovely for their base bottling in a warm year. This worked perfectly with pepperoni pizza. Outstanding.

    1 person found this helpful Comment
1 - 5 of 17 More notes

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    2/6/2019 (link)

    (Eyrie Pinot Noir Dundee Hills Red) Subscribe to see review text.

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  • By Josh Raynolds
    Oregon Pushes the Quality Needle for Pinot (Jan 2018), 1/18/2018 (link)

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Full Pull

  • By Paul Zitarelli
    Full Pull Eyrie, 9/23/2018

    (Eyrie Vineyards Willamette Valley Pinot Noir) Hello friends. One of the real treats of the Pacific Northwest wine trade is being able to attend Oregon Pinot Camp. (Yes, it’s a thing.) Paul went a few years back, and this year, I was honored to be selected as part of the cohort. Without a doubt, the highlight of the trip was a small gathering held at Eyrie’s Outcrop Vineyard House, which sits along Eyrie’s estate vineyard by the same name, adjacent to the winery’s original vineyard, Eyrie. There lay the original plantings of Pinot Noir in the Willamette Valley. Eyrie’s history is long—and worth the read. For the sake of space, here are the unofficial CliffsNotes: A trip through Europe in the early ’60s convinced David Lett of the singular beauty of Pinot Noir and that the grape could only reach its highest expression in difficult environments. He blazed a trail north to Oregon, where he was convinced he could find just such a clime. In 1966, he settled on a site in the Dundee Hills, at a time when banks wouldn’t give loans to winemakers interested in this area because it was universally known that the Willamette Valley was too cold and too wet for grape-growing. There, he planted Eyrie Vineyard. In 1980, at a blind tasting hosted by Robert Drouhin, the 1975 Eyrie Vineyards South Block Reserve Pinot Noir finished second to the 1959 Domaine Drouhin Pinot Noir—by two-tenths of a point. This set into motion Domaine Drouhin’s establishment of its Oregon outpost, Domaine Drouhin Oregon, and solidified Eyrie’s status as the benchmark producer of Willamette Valley Pinot Noir. David Lett continued for the coming decades to create honest, terroir driven wines, and now his son, Jason, continues the tradition. My visit to Eyrie this past June was special for many reasons. First off, their generosity and hospitality is unmatched—the entire trip featured many bottles like this. My favorite part of the evening was walking from the Outcrop house to neighboring winery Sokol Blosser by way of Eyrie’s original vines. Jason guided us through the vineyard, pointing out the tree from Eyrie’s iconic label, showing us how to tell Chardonnay and Pinot Noir leaves apart (it’s the shape of the petiolar sinus, the empty space surrounding the stem of the leaf), and talking about his father’s vision over 50 years ago. Jason knows that piece of land like family, and treats it with the same tenderness. He’s managing the near-impossible dual feat of carrying on a family tradition while carving out space for his own vision, and doing it with a preternatural sense of calm and equanimity. The results of his work are clear: Eyrie’s wines are as spectacular as they’ve ever been. 2015 was the warmest year in Oregon on record—but a cooling pattern in September allowed the grapes to drift slowly into optimal ripeness. Eyrie is no stranger to customizing harvest due to weather conditions. In less knowledgeable hands, this wine would be entirely different. But thanks to years of experience (and probably just a little bit of luck from the genetic lottery), Jason and his team preserved beautiful, natural acidity, making a Pinot Noir with near perfect typicity for their terroir. The 2015 Willamette Pinot cuvée is a blend of 72% estate grown Pinot and the rest fruit from organically-managed, older-vine sites around the valley. All hand picked and destemmed, this wine undergoes native primary fermentation in a range of different fermenters—from small bins to five-ton wooden cuves. It then undergoes malolactic fermentation in mostly neutral barrels (11% new) and is bottled after 23 months. It clocks in at 13.79% alcohol. What I love most about Eyrie’s Pinot Noir is its innate sense of place—and that place is the Willamette Valley. It smells like bright red berries, tall grass, Dundee dirt, and thickets of wild roses. The palate is savory Pinot at its finest—spicy, earthy juice just spotted with wild berries and macerated strawberries. Its light tannins and acid hint at years and years of aging potential. This is a special, terror-specific wine that deserves a place in your cellar (or basement, garage, shelf, under the bed etc. Really, put it wherever you store your wine).

Wine Definition

  • Vintage 2015
  • Type Red
  • Producer The Eyrie Vineyards
  • Varietal Pinot Noir
  • Designation n/a
  • Vineyard n/a
  • Country USA
  • Region Oregon
  • SubRegion Willamette Valley
  • Appellation Willamette Valley

Community Holdings

  • Pending Delivery 7 (1%)
  • In Cellars 361 (71%)
  • Consumed 142 (28%)

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