A bright yellow gold in hue, this aromatically intriguing wine is loaded with wild pollens that give both scent and flavor a lovely dusty character. Tree fruits, clean straw and even a whiff of bread dough combine in a lingering finish, with buoyant minerally acids. –Paul Gregutt

Lightly creamy in the mouth, tasting of wet stone and crushed apple, this young wine seems to gain weight as it runs through the palate. The scent and flavor of peanuts permeates the finish. Showing fine definition and length, it should continue to improve with an additional year or two of bottle age. –Paul Gregutt

Pale gold. Vibrant, mineral-accented aromas of tangerine, quince and candied ginger, along with an emerging hint of white flowers. Dry and focused on the palate, offering bitter citrus pith and pear skin flavors that deepen steadily with air. At once concentrated and lively, finishing with very good clarity and floral persistence. –Josh Raynolds

Deep and rich in this landmark Oregon vintage, this Pinot Blanc abounds with flavors of buttered pears, toast and vanilla custard. The texture and balance are spot-on, and the wine is flat-out delicious. –Paul Gregutt

Light bright yellow. Vibrant, mineral-tinged aromas of fresh pear and white flowers develop a subtle herbal element. Concentrated and seamless in texture, offering intense citrus and orchard fruit flavors that expand on the back half. Shows a refreshing jolt of dusty minerality on the intense, clinging finish, which leaves a behind hint of bitter pear skin. –Josh Raynolds

An immaculate wine, showcasing the grace and elegance of which this variety is capable. It’s a delicate, perfectly balanced mix of green fruits—apple, gooseberry—fresh herbs and a crisp bite of celery. It’s just rounded off enough to warm up the acidity and provide a hint of white peach as it rolls through an extended and detailed finish. –Paul Gregutt

Eyrie pioneered this variety and continues a half century later to break new ground. It's aromatically complex and elegant, with compelling flavors of waxy apple, grapefruit and star fruit. The wet stone acidity keeps it lively and fresh, but based on the winery's history, this is a Pinot Gris that can age quite well. Drink now to 2030 and perhaps beyond. –Paul Gregutt

The average vine age for Eyrie's Pinot Gris is 28 years old—Jason Lett says these were the first vines of Pinot Gris to be planted in the U.S. The 2016 Pinot Gris has a delicate nose of lime skin, lemon pith, orange blossom and wet stone with touches of crushed shell. Light-bodied, it offers plenty of ripe citrus and tangerine flavors in the mouth with a touch of creaminess to the texture, wonderful zesty acidity and a wicked streak of crushed rock minerality, finishing long and refreshing. –Erin Brooks

This racy and leesy young wine offers fresh and crisp flavors of cucumber, celery, jicama and green apple. Despite all the green components, it is not herbal or vegetal, and offers a precise, delicately crafted and ageworthy take on the grape. –Paul Gregutt

Very light yellow. Citrus pith and fresh orchard fruits on the assertively perfumed, incisive nose; hints of chamomile, jasmine and fennel emerge with air. Juicy and tightly focused in the mouth, offeiring bitter pear skin and Meyer lemon flavors that loosen up and put on weight on the back half. Finishes on a zesty orange pith note, showing strong persistenc and lingering florality. –Josh Raynolds

Stylish and detailed, this exemplary efffort showcases a subtle and elegant apprach to the grape. –Paul Gregutt

Limpid straw. Aromas of green apple, orange zest and nectarine gain complexity and lift from chalky mineral and floral nuances. Zesty and penetrating on the palate, offering bitter pear skin and citrus fruit flavors that deepen steadily on the back half. Hints of honey suckle and ginger emerge on the very long, nervy finish, which shows excellent clarity and nervy bite. -Josh Raynolds

The lovely wines from this pioneering estate, now in the capable hands of second-generation winemaker Jason Lett, are generally priced well below any comparable efforts. Here the texture and minerality evoke surpassing elegance. Lime, grapefruit, a bite of pineapple all come into play, with the depth and balance that suggests several years of life ahead. —Paul Gregutt

Along with a gorgeous blend of ripe fruits—apple, pear, and a bit of tangy pineapple— this wine carries a streak of wet stone into a full- bodied, lingering finish. -Paul Gregutt

The grapes used for this wine are from the original vines, planted almost 50 years ago by David Lett. Rich, sleek and textural, this thrilling effort sets a new stanard for Oregon Pinot gris. Grassy notes are married to lush citrus and apple fruit. The flavors go deep and long, the finish is immaculate and brings a palate-refreshing minerality. —Paul Gregutt

Beginning in 2016, a small percentage of fruit for this cuvée comes from young vines, newly planted in the Sisters vineyard; the majority (92%) comes from 51-year-old vines in the original Eyrie vineyard. The 2016 Estate Chardonnay has delicate aromas of tangerine and orange peel with notes of chamomile flowers, honey and hay. Light to medium-bodied with a touch of creaminess to the texture, it fills the mouth with lively tangy citrus flavors and a wicked streak of crushed rock minerality, with mouthwatering, juicy acidity, finishing long and textured with honey flavors coming through. –Erin Brooks

The 2015 Estate Chardonnay has a lemon marmalade and grapefruit peel nose with hints of fresh hay and preserved kumquat. Medium-bodied, it has an oxidative character with plenty of toasty/nutty flavors, a satiny texture and a long, savory finish. –Lisa Perrotti Brown

Restrained, textural and very fresh with a bit of lively citrus and pear fruit. Subtly nutty with a hint of apple and herb. Complex and finely spiced with nice weight and intensity. Some warmth on the finish. –Jamie Goode

Even if winemaker Jason Lett tripled the price of this wine, it would still be a standout among its peers. This opens with intense aromatics of pineapple fruit, bracing acidity, and compelling length. On the second and third day after opening it remained quite fresh and expressive, with further details of fruit and mineral beginning to emerge. Drink now through 2035. –Paul Gregutt

The 2014 Estate Chardonnay was picked on 23 September from vines planted in 1965 and after pressing in an antique press and Champagne cycle press, it was matured in French oak barrels on the lees for 11 months. It has a lovely, quite sensual bouquet with hints of tropical fruit, kumquat and dried honey, even a subtle fennel note that emerges with time in the glass. The palate is medium-bodied with fine tannin, well-integrated oak, tensile in the mouth with an almost nonchalant finish whose salinity begs another sip. At this price, this is an absolute steal. –Neal Martin

Spicy pear and apple fruit is at the core, with suggestions of green pineapple, mint and lemon verbena. The subtle herbs and citrus components are layered throughout, and the structure favors long term cellaring. –Paul Gregutt

Savory and deep, it carries lovely details of earth and herb, balanced against flavors of lightly spiced apples. As with all the Ey- rie wines from this outstanding vintage, it’s unique, compelling and utterly original. –Paul Gregutt

Sleek, silky and expressive, offering a layered mouthful of pear, floral, mineral and spice flavors on a lovely, open-textured finish. Has elegance and depth. Drink now through 2019. –Harvey Steiman

Scents of lees and clarified butter take the fore in this young wine. Given time, a soft golden apple fruit emerges, mingling with the lees, drawing together n a fine finish. Built to age. –Patrick Comiskey

High-toned and penetrating fruit distillates and nut extracts vie with jasmine, ginseng, sea breeze, and a whiff of stale bread in the multifaceted nose of Eyrie’s 1985 Chardonnay, a wine from David Lett’s two original blocks that I tasted alongside its recently released 2011 counterpart. Still possessed of citric brightness, with citrus oil and nutty piquancy as well as toasted bread adding to the complexity and tactile counterpoint of silken lees-enrichment, piquancy and incisive citric cut, this richly textured yet buoyant and downright refreshing “old” Chardonnay will make a brilliant table companion for at least several more years. –David Schildknecht, October 2013

A wormwood-like herbal note along with oxidative smokiness thrust pungency from the rim of the glass. Calvados-like apple essence and toasted hazelnut inform a polished palate that preserves and carries into a protracted finish a great deal more primary apple and lemon juiciness than one would have anticipated from the nose or on initial entry. One thing for sure: this is fascinatingly complex stuff I would love to sit down with at a dinner table. –David Schildknecht, August 2012

Made from fruit picked at only 19 Brix. Light yellow. Aromas of poached pear and honey carry a suave floral overtone. Pliant and supple in texture, showing good depth and breadth to the orchard and pit fruit flavors. Finishes on a refreshing citrus zest note, displaying good cling and repeating florality. –Paul Gregutt

A truly distinctive and fascinating take on Muscat, this will enchant some tasters and puzzle others. Don't look for the ripe orange scents and flavors usually found with this grape. This is a bone-dry, aromatic mix of mint and cannabis, white flower and herb. The palate is long and detailed, with a spicy kick. –Paul Gregutt

The pale to medium ruby-purple colored 2016 Pinot Noir has a nose of fresh cranberries, raspberries and warm red cherry jam with hints of smoked meat, peppercorn and warm earth. Light to medium-bodied and very vibrant in the mouth, it offers warm red fruit preserves and dried red flowers framed by very fine, grainy tannins and mouthwatering acidity, finishing long with savory nuances. –Erin Brooks

Lightly creamy in the mouth, tasting of wet stone and crushed apple, this young wine seems to gain weight as it runs through the palate. The scent and flavor of peanuts permeates the finish. Showing fine definition and length, it should continue to improve with an additional year or two of bottle age. —Jaime Goode

Lots of cranberries and blueberries, in addition to undertones of rose bush and leaves. Full-bodied and fruity with a lively and fresh finish. Drink or hold. From organically grown grapes. –James Suckling

This is such a lovely wine, very much in the understated, elegant Eyrie style. Supple with real finesse to the red cherry fruits, coupled with some savoury, grippy structure. Great balance and drinkability. –Jamie Goode

Distinctive and precise, this well-priced wine should have a place in your cellar. It captures the specific characteristics—terroir if you will—that distinguish the best Willamette Valley Pinot Noirs: highlights of cola and herb, refreshing minerality, a perfect balance of fruit, acid and tannin, and a riveting liveliness in the mouth. All this without any hint of new oak makes this a winemaking tour de force. –Paul Gregutt

Quite austere when first opened, this drinks best after significant aeration or decanting, which is no surprise with any Eyrie Pinot Noir. Light strawberry and cherry fruit sits stiffly framed with crisp tannins, underscored with ample acidity. There's a well-matched herbal component as well. This is at least a 10, if not a 20-year wine. Drink 2020 through 2030. –Paul Gregutt

Fine-tuning a legacy, second-generation winemaker Jason Lett’s wines are clean, elegant, poised and balanced. This is textbook Pinot Noir, with just-ripe raspberry and cherry fruit, vivid acidity, savory herb, and a foundation of clay and clean earth. Drink now–2024. –Paul Gregutt

In 1966, against all advice from the winemaking world, David Lett (a.k.a. “Papa Pinot”) risked it all to plant his young family (and vines) in the Dundee Hills. The winery is now in the very capable hands of his son Jason, whose mastery of the estate’s old vines has resulted in wines like this one—complex, balanced, and rich with plummy fruit. -Allison Jones

Bright red. Fresh red berries and cherry on the perfumed nose. Sappy, penetrating raspberry and cherry flavors show very good depth, with tangy mineral and blood orange nuances providing pungent lift. Shows very good intensity on the finish, which features subtle floral and spicecake qualities. This wine improves quite a bit with a half hour of decanting and should age nicely on its balance. –Josh Raynolds

The 2009 Pinot Noir Estate is an elegant, spicy, savory wine that is complete on the palate from start to finish. Seamless and lengthy, it can be approached now but should provide enjoyment for another 6-7 years. –Jay Miller

With its classic Dundee Hills accents of red dust and red cherry fruit, this wine's earthy notes focus the flavors with a subtle elegance, a lightness of touch rare in 2009. –Patrick Comiskey

The medium ruby red 2008 Pinot Noir Estate offers up a lovely perfume of cherry blossom, cinnamon, incense, cranberry, and raspberry. Elegant on the palate with plenty of spicy red fruit, lively acidity, and enough structure to evolve for several years, it will be at its best from 2013 to 2023. –Jay Miller

Jason Lett carries on his father's legacy in this stylish pinot: Like other vintages from Eyrie, this '08 is so quiet and light bodied it almost disappears in a lineup of its peers. But with air its cool, savory accents win out, building on floral notes of violet and tuberose, and on flavors of pomegranate and wild strawberry. For the cellar. –Patrick Comiskey

The 2007 Pinot Noir Estate is more expressive aromatically. Cinnamon, allspice, rose petal, cherry, and raspberry scentslead to a silky, medium-bodied, feminine Pinot with savory red fruits, excellent concentration, lively acidity, and a lengthy finish. –Jay Miller

Review coming –Paul Gregutt

From Pinot Meunier vines planted in the Daphne vineyard in 1979, the 2015 Pinot Meunier is pale to medium ruby-purple in color with a nose of warm raspberry and strawberry jam, baked cranberries, blueberry, red and blue flowers and touches of prosciutto. Light to medium-bodied, it’s wonderfully fresh with pure flavors of warm red and blue fruits and cascades of flowers in the mouth. It’s so, so juicy and mouthwatering, with fine, grainy tannins and savory touches coming through on the very long finish. This puts most Beaujolais to shame. 100 cases were produced. This will be the last vintage of the Pinot Meunier made exclusively with old vines—beginning in 2016, some fruit from young vines will be included. –Erin Brooks

Deep bright-rimmed red. Pungent red berries, rose oil, smoky minerals and a hint of underbrush on the fragrant nose. Incisive raspberry and bitter cherry flavors show very good energy, and a bracing mineral note adds spine. The refreshingly brisk finish is firmed by fine-grained tannins and leaves zesty mineral and floral notes behind. –Josh Raynolds

1965 and 1979 plantings, with more of the latter. Fresh, fine, lively raspberry and red cherry fruit nose. Fine, nervy and expressive. Fresh red fruits palate with lovely green hints and a nice herby edge. Juicy and delicious. –Jamie Goode

Eyrie’s Jason Lett continues the pioneering spirit of his parents, who founded the Willamette Valley wine industry. This red (not gris) trousseau—principally grown in Portugal and France, where it’s known as “bastardo”—is rare in this country. There’s a musky, animal note to the aromas, with tightly wound, wild fruit flavors of cranberry and raspberry.

The second vintage of this varietal from Jason Lett (made without the addition of sulfur), the 2016 Trousseau is pale to medium ruby-purple in color with bright red cherry, blueberry candy, red flowers and potpourri on the nose plus faint touches of tar, prosciutto, raspberry leaves and dusty earth. Light to medium-bodied, it's bright and fresh, with red and blue fruits laced with white pepper and floral perfume, framed by firm tannins and juicy acidity, finishing long and bright. –Erin Brooks

The first Trousseau in Willamette and really exciting. Fascinating aromas of strawberries here flanked by tangy acidity. Medium-bodied and very mineral. A cool wine! No sulfur used here. –James Suckling

Limid red. Musky aromas of red currant, strawberry, blood orange and candied rose; a smoky mineral element build steadily with air. Fleshy and focused in the mouth, offering spice-tinged, refreshingly bitter red berry and citrus pith fruit flavors that deepen and take a turn towards dark fruits on the back half. Closes on a gently sweet note, displaying impressive energy, discreet tannins, and a resonating floral note. This is the first vintage for this wine, which is made from the first Trousseau vines to be planted in Oregon. The Trousseau of Jacques Puffeny, in the Jura, was Jason Lett's inspiration here, and this freshman effort bodes extremely well for the future. –Josh Raynolds

Pale straw-yellow. Incisive citrus and orchard fruit aromas are complicated by suave floral and smoky mineral flourishes. Juicy and sharply delineated on the palate, offering concentrated Meyer lemon, pear and bitter quinine flavors sweetened by a subtle touch of honey. The mineral note comes back strong on a vibrant finish that shows outstanding clarity and tension. –Josh Raynolds

This wine was produced with no added sulfur. With an average vine age of 47 years, the 2016 Pinot Gris Original Vines has a little rubbery reduction and a wet wool character over a core of honey-drizzled apples and crushed stones, with a touch of flowers. The dry, medium-bodied palate is quite yeasty/toasty, with a good amount of expressive apple and spice flavors supported with a seamless acid backbone and finishing long. It should age well over the next 4-6 years+. –Lisa Perrotti Brown

From 1965 and 1974 plantings, made without sulfites. Very fresh and lively but also with some nice texture. Spicy and detailed with a really vital citrussy core, as well as some appley notes. Complex and spicy with lovely weight. Tangerine and lemons, with a lovely textural core to it. Such a distinctive, complex natural wine. –Jamie Goode

Vivid straw. Ripe citrus fruits, quinces and jasmine on the powwerful, deeply perfuned nose. Fleshy, incisive and dry, offeing vitter lemon pith and pear skin flavors and a tough of succulent herbs. Impressively bright and minerally on the spicy, strikingly long finish, which echoes the citrus fruit an floral notes. I'd bet on this extreamely impressive wine to age effortlessly. –Josh Raynolds

Planted in 1965, these are the oldest examples of this variety in the entire country. Splendid texture is a defining characteristic, with a yeasty, creamy mouthfeel. Ripe apples and toasted grains come through, as the wine extends through a long and powerful finish. Try it with grilled shrimp and a wine and butter sauce. –Paul Gregutt

Limpid gold. Fresh citrus fruits, green apple, white flowers and a subtle herbal nuance on the nose. Juicy and tightly wound on the palate, offeiring nervy quince and orange zest flavors that are very slow to unfurl. Concentrated yet lithe in character, finishing with outstanding focus and a powerful snap of chalky minerality. I suspect that this tightly coiled wine will be a slow ager. –Josh Raynolds

These “Original Vines” are in fact the oldest Pinot Gris vines in the country. They deliver exquisite details of earth and stone around a solid core of apple and Asian pear. It’s bone dry, with exceptional depth. –Paul Gregutt

Representing only around 200 cases worth from David Lett’s first two (diametrically oriented) tiny parcels planted to this grape nearly a half century, Eyrie’s 2012 Pinot Gris Original Vines – which I last tasted from tank shortly before bottling – represents stylistically, in Jason Lett’s words, a reaction to “the egregious ‘grigiofication’ of Pinot Gris” – not that his “regular” bottling could ever stand convicted of that! While striking and singular, this actually receives the same elevage as its little sibling, except for the absence of sulfur. The high-toned suggestions of mothball, poire distillate and grappa here – in common with the 2011 – will disturb some tasters sensitive to volatile and oxidative traits. And in the manner of the 2011, too, there is cyanic piquancy of citrus pips and peach kernel to join the billowing, nearly-combustible inner-mouth esters within a brightly and juicily citric matrix. A lentil sprout note both in the nose and as nutty piquancy and positive vegetal tones on the glossy palate calls to mind Gruner Veltliner, contributing to a wonderfully bracing, penetrating and refreshingly lingering as well as intriguingly multi-faceted finish. This sensational essay in Pinot Gris and superb value might well – of perfectly cellared – yield dividends two decades down the pike. Who can know? But you should by all means experience it at least once! –David Schildknecht

Yellow gold colour. Wonderfully rich nose of ripe apples, grapes and spice. Really enthralling, with some apple pie notes. The palate has richness and freshness with some spicy grip under the fresh yet rich white peach, apple, pear and herb notes. Real interest here: rich yet fresh with lovely complexity and a mineral dimension. –Jamie Goode

The imaginatively and enticingly labeled Eyrie 2011 Pinot Gris Original Vines – for more about whose origin and vinification, consult my review of the 2012 rendition – leads with a nose aggressively redolent of high-toned, subtly oxidized, in part downright wild and wacky esters suggestive among other things of mothballs, peach kernel, poire distillate and grappa – all, to be sure, allied to juicy fresh peach, grapefruit and tangerine. Polished and subtly creamy while preserving the incisiveness of spirit, peach kernel and citrus pip, it finishes with astonishing sheer penetration and persistence, bringing my tonsils to attention and setting my salivary glands pumping. I imagine this capable – if perfectly cellared – of considerable longevity, though really only time can tell. Meanwhile, don’t miss out on the experience of this outstanding value! (Even the intrepid Lett evidently hesitated to put too high a price on any Pinot Gris.) –David Schidknecht

Light gold and subtly scented with hints of toasted coconut and olive oil, these vines date back to Eyrie's founding in the 1960s. It's rich, round and smooth, with ripe flavors of bruised apple and Bosch pear. A touch of white pepper enlivens the finish, along with a hint of minerality. Drink now through mid-2020s. –Paul Gregutt

A barrel selection (from grapes in Eyrie's original vineyard, planted in 1965), the 2016 Chardonnay Original Vines has a wonderful perfume of chamomile and orange blossoms with notes of honey, hay and dried leaves. Medium to full-bodied and creamy textured, it offers up lovely honey, white flowers and soft lemon citrus flavors in the mouth with tangy, juicy acidity, finishing very long and layered with a streak of crushed rock minerality and a touch of phenolic texture. –Erin Brooks

From Draper clone vines planted in 1965, this bright gold-hued wine brings myriad details to its apple, jicama, white peach and nut oil flavors. A whiff of smoke carries throughout, and its sheer complexity strains the vocabulary. Stay with it as more subtle layers unfold. Though seductive now, it should mature well through 2030. –Paul Gregutt

Limpid yellow. Highly pungent, expansive aromas of orange pigh, iodine, jasmine and sweet butter acquire a smoky mineral nuande in the glass. Deeply concentrated and sharply focused as well, offeing ripe cirtus and orchard fruit flavors with a refreshingly bitter edge and an echo of minerality. Tense, pure and vibrant for its heft, finishing with superb mineral thrust and persistent floral and citrus pith notes. Jason Lett noted that this wine is made with cellaring in mind, not early enjoyment. –Josh Raynolds

This displays the immaculate freshness of all the Eyrie white wines, with an extra serving of phenolic bite. There's a sense of real depth to the gooseberry, grapefruit and pineapple flavors. Subtle and a bit enigmatic, this compelling effort should be tucked away and tasted again in 2020. Drink 2020–2030. –Paul Gregutt

Lovely texture and mouthfeel with dried apples, cream and light tropical fruit. Full body, a refined texture and a long finish. Very much like a Chablis. –Jamie Goode

The 2014 Chardonnay Original Vines Reserve is a barrel selection made by Jason Lett (he told me that this is not necessarily his favourite barrels, rather those that give him what he calls a “dynamic range”). It has a generous, quite voluminous bouquet with fresh pineapple, grapefruit and beeswax that deliver impressive intensity straight from the off. The palate is medium-bodied with a twist of stem ginger on the entry, resinous in texture offset by a silver bead of acidity. It fans out with plenty of spice towards the finish that lingers in the mouth, completing a very competent and complex Chardonnay that I can see ageing over many years. –Neal Martin

The oldest Chardonnay vines in the Willamette Valley, planted in 1965, create a spicy, textural, refined wine with tremendous length and detail. All the wine was aged in neutral wood, which shines a light on the beautiful fruit, with green apple, almonds, and hints of butter and vanilla. –Paul Gregutt

The 2013 Chardonnay Original Vines Reserve has a gorgeous bouquet with scents of honeycomb, citrus fruit, wet wool and minerals that for me demonstrate a little more precision than its 2014 counterpart, at least at the moment. The palate is medium-bodied with finely tuned acidity, hints of brioche, Conference pear, a dab of lemongrass and a poised, tensile finish. This is an outstanding Chardonnay from winemaker Jason Lett. –Neal Martin

Light bright yellow. Highly perfuned, incisive aromas of white peach and tangeringe take on suggestions of iodine and jasmine as the wine opens up. Shows excellent clarity and power on the palate, offering intense citrus and pit fruit flavors that deepen with air while maintaining energy. Finishes iwth superb focus and length, leaving behing hints of smoky minerals and pear nectar. –Josh Raynolds

Bright, tangy, foucused and distinctive, with a lime tang playing against pear and green guava flavors, beautifully reined in on the taut, long finish. Has presence and finess. –Harvey Steiman

Sourced from the original 1965 planting, this wine demands your patience and full attention. A deep straw, slightly tawny hue, it opens with lightly spicy, nuanced threads of mint, hay, olive oil, green banana and almond. It seems almost ephemeral, but with some hours of breathing time it opens into a fullbodied, dense and compelling wine with the extra dimensions that old vines can provide. Drink now through 2030. –Paul Gregutt

The 2012 Chardonnay Original Vines Reserve is a barrel selection, not necessarily the best according to Jason Lett, but the most complete dynamic range. This vintage it is at 13.5% alcohol compared to 12.5% for the Estate Chardonnay. It has a very intense bouquet, very well defined with dried honey, white peach, limestone and flinty aromas. The palate is very well balanced with a keen line of acidity that cuts a swath through the lightly honeyed fruit, complemented by walnut and smoky notes, fanning out wonderfully on the finish. This is an outstanding Chardonnay, a world-class wine. –Neal Martin

Exceptionally fragrant, it sends up scents of white peaches and hazelnuts. Savory highlights adorn the crisp, detailed fruit flavors of peach, pear and yellow apples. –Paul Gregutt

Sourced from David Lett’s two original (diametrically aligned) plantings, the Eyrie 2011 Chardonnay Original Vines Reserve – harvested in the two late October days following its “regular” counterpart – represents barrels selected for synergy and mutual support. The rest – typically 5-6 out of 18-20 – are blended off into the corresponding (far from!) “regular” bottling. By its analysis, this came in at the same 11.7% alcohol as its little sibling, although the stock label reads “12.5%.” Like the 2012 original vines Pinot Gris, it evinces a piquant nuttiness and positive vegetality of lentil sprout that reinforces a sense of energetic finishing ping. And like that sibling, it delivers diverse, invigorating as well as refreshing citric traits. There’s a bit more nutty piquancy and sense of grip here, though not quite the same degree of clarity and levity. Ideally one would want to follow the pair in tandem and see how they diverge, flourish, and compete for one’s attention. –David Schildknecht

This reserve-level Chardonnay is brimming with old vine elegance and detail. Delicately nuanced flavors mix fresh herb with citrus, apple and melon. The depth and detail are evidence of Jason Lett’s increasing mastery of his vines and wines. –Paul Gregutt

The label includes the words "Original Vines" written along the side, a nod to the history of this limited reserve, gleaned from vines planted by founder David Lett in 1965. It's steely and sharp edged, with sculpted fruit and limited use of new oak. Cellarworthy and distinctive, this wine rewards your attention and patience with unexpected layers of detail. –Paul Gregutt

Fresh pear and apple are tinged with orange rind and green herbs. There is a deep savor here of subtly smoky toasted nuts. It should be well worth extending the pleasure of this wine's company for a decade. –David Schildknecht

The 2008 Chardonnay Original Vines Reserve was made entirely from the Draper clone. It is light gold in color with an expressive nose of mineral, pear, spiced apple, floral notes, and white peach. Savory, rich, and elegant on the palate, it will continue to evolve for several years (Eyrie's Chardonnays can have amazing longevity) and drink well for a decade or more. –Jay Miller

Ripe and toasty, offering a supple succulent mouthful of pear, caramel and spice flavors that mingle easily on the creamy finsish, balanced with delicate acidity. –Harvey Steiman

The reserve Chardonnay is a full-bodied, oaky wine, with flavors that carry extra intensity and a sense of muscularity. A sturdy, substantial effort. -Paul Gregutt

Intense and opulent, this wine needs time in a cellar to reveal its lurking complexity. Eyrie's 1980, 1986, 1990, 1995, and 2002 vintages were also outstanding and proved the greatness of Oregon chardonnays to the world. –Conde Cox

Pale to medium ruby in color, the 2015 Pinot Noir Original Vines is a touch shy on the nose, with dusty/rocky notes opening to cola, oolong tea leaves, dried tobacco, bitter peel and spices. Light to medium-bodied, it's electric in the mouth, with broody dried black cherry and black raisin accented by tea leaves, petrichor, tree bark, exotic spices and dried flowers. It has a wonderful frame of very fine tannins and mouthwatering acidity, finishing very long and very layered. –Erin Brooks

These are in fact the original Pinot Noir vines planted in the Willamette Valley, back in the mid-1960s. An explosion of sensory detail quickly opens up the wine, with pollen, sandalwood, sassafras and coffee grounds. Those flavors wrap around blackberry, licorice and cola, continuing to expand and explore the far reaches of the palate. Phylloxera may soon eliminate these vines, so don't wait to acquire a bit of history in a bottle. –Paul Gregutt

Deep bright-rimmed red. A complex, expansive bouquet evokes fresh red and blue fruits, potpourri and smoky minerals, backed by a sexy Asian spice flourish. Shows impressive energy and tension on the palate, offering gently sweet raspberry and boysenberry flavors that are underscored and sharpened by a peppery spice nuance. Shows outstanding clarity and floral lift on the strikingly long, penetrating finish, which is shaped by smooth, well-judged tannins. –Josh Raynolds

1965-1974 plantings on mixed soils. There’s a savoury, cedary edge to this, with fine red cherries and plums. Fine grained and balanced with a juicy character. Stony and really cedary with lovely finesse. Subtle herby notes, too. A lovely, elegant wine that’s nicely expressive. –Jamie Goode

Pale to medium ruby-purple in color, the 2014 Pinot Noir Original Vines Reserve has a fragrant nose of rose petals and pomegranate over suggestions of anise, dried Mediterranean herbs, chargrill and fungi. Light-bodied and quite tightly-wound at this youthful stage, it has a great intensity of delicate red berry and earth flavors with chewy tannins and good persistence. –Lisa Perrotti Brown

Produced from the oldest Pinot Noir vines in the Willamette Valley, this extraordinary wine is history in a bottle. Glorious aromatics offer intense scents of citrus, pine needles, pepper and berry, with flavors following. There's a welcome kick of citrus in the natural acidity, and this promises a long cellar life, as proven over and over again by this founding Oregon Winery. Dink 2020 through 2040 and beyond. –Paul Gregutt

Light, bright red. Vibrant red berry, rose oil and mineral aromas, with hints of sassafras and blood orange emerging slowly. Juicy, penetrating and pure, offering intense raspberry and bitter cherry flavors that deepen and flesh out on the back half. Shows excellent focus and lift on a long, gently tannic finish that leaves notes of cherry pit and floral pastilles behind. –Josh Raynolds

Earthy and decadent aromas and flavors with plums, strawberries and orange peel. Medium body, bright acidity and a crisp finish. A wine that shows contrast. From the oldest pinot vines in the Willamette Valley. –James Suckling

Separate from the other Original Vines bottling, this is part of the new single-vineyard series, and includes the famed South Block grapes. Lush and fragrant, full-bodied yet in the classic, elegant Eyrie tradition, this bursts with complexity. Bramble, cherries, strawberry preserves, coffee grounds and a hint of root beer come together in a deep, dense and thoroughly delicious wine. –Paul Gregutt

Vivid red. Expressive, highly perfumed aromas of red berries, cherry compote, sassafras, potpourri and Asian spices, with a hint of musky underbrush in the background. Offers vibrant, concentrated raspberry and bitter cherry flavors and a suggestion of blood orange that adds bite and cut. Aeration brings up sweeter dark fruit character with no loss of vivacity or definition. Closes spicy, focused and extremely long, with gentle acidity lifting the sweet red fruit preserve and floral pastille flavors. –Josh Raynolds

The 2012 Pinot Noir Original Vines Reserve comes from vines located at 350 feet, planted between 1964 and 1974 and therefore the oldest in the Willamette Valley - Wadenswil and Pommard clones. It has a reserved nose at first, raspberry and black plum at the front of the march, more cold stone scents in the next row and then a sprig of wild heather at the rear. The palate is medium-bodied with superb salinity on the entry before the wave of desiccated black cherries, boysenberry and sea salt fans out toward the structured finish. This is a very intense Pinot Noir that deserves several years in bottle. Outstanding, but that is what you would expect, no? –Neal Martin

When first opened this wine was stubbornly unyielding, but with some coaxing (and many hours) it began to unfold. Its mix of rhubarb, tart berry, a whiff of stem and bright, pineapple acidity. As with old-school Eyrie, you may expect it to age for decades. –Paul Gregutt

A complex, highly perfumed bouquet displays scents of candied red fruits, rose, incense and smoky minerals. Spicy and penetrating, offering vibrant raspberry and bitter cherry flavors and a touch of allspice. Starts off racy but gains sweetness and flesh with air and finishes with excellent clarity and slow-building, silky tannins. I'd bet on this wine aging well on its balance. –Josh Raynolds

Though generally tight and backward upon release, Eyrie Pinots have an astonishing trackrecord for agebility. This beautifully defined effort should be no exception. Beet root, cranberry and dusty spices are hung on a crystal frame. Tasted blind, it might pass for a very fine young Barbaresco. –Paul Gregutt

Light and refreshing, this is deftly balanced with acidity and fruit against nubby tannins. The berry and tangerine notes persist enticingly on the extended finish. Holds many possibilities. –Harvey Steiman

Vivid red. Perfumed bouquet of fresh red berries and flowers, along with sexy gingerbread, cola and incense character. Vibrant and racy on entry, offering lively strawberry and raspberry flavors that gain sweetness and weight with aeration. A tangy note of blood orange adds cut to the long, mineral-driven finish. This unfolds nicely with air and should be even better with a few years of bottle age. –Josh Raynolds

A wonderful array of savory spices-horehound, roasted ginger, cinnamon-adorn a dark core of red-tinged fruit. The texture is gently polished, the spice taking on flavors of black tea and red soil. This young Eyrie pinot is unusually expressive, and yet it will age well. –Patrick Comiskey

...high-toned evocations of kirsch and almond extract along with smoky black tea and rose petal. Vibrant and tartly-juicy red currant and sour cherry such as one would scarcely expect from this heat spike-punctuated vintage inform a silken-textured palate, with aspects of candied lemon rind, cherry pit, cardamom, black pepper, black tea, and charred meat combining for a rivetingly complex, dynamic, and intensely gripping finish. –David Schildknecht

Eyrie reserve is a single-vineyard selection from the estate's oldest vines, planted between 1967 and 1973. The longevity of these wines is a proven fact; they evolve (and generally improve) for decades. This is already delicious, smoky, almost ethereal, with true Burgundian finesse and depth. This wine, as much or more than any other, expresses the potential of Oregon Pinot Noir to approach the majesty of fine Burgundy. –Paul Gregutt

The 2007 Pinot Noir Estate Reserve is a suave, velvety wine with an alluring perfume of smoke and toasty red fruits. More concentrated and riper than the Estate bottling, this stylish effort will evolve for 1-2 years and offer prime drinking from 2011 to 2019. It is one of the stars of the vintage. –Jay Miller

Bright red. Sexy, floral-accented aromas of redcurrant and cherry, with a musky herbal quality adding complexity. Silky in texture and nicely concentrated, with sweet red fruit and herb flavors joined by bitter chocolate and anise on the back half. Fine-grained tannins add shape and grip but don't intrude on the fruit. A suave, focused midweight that will age well on its balance; no excess fat here. –Josh Raynolds

Light, bright red. Seductively perfumed aromas of black raspberry, cherry preserves, incense and potpourri. Luscious red and dark berry flavors display impressive depth, with zesty mineral and Asian spice notes providing lift. Gains weight with air while maintaining striking vivacity and precision. The finish refuses to let up, strongly echoing the sweet dark berry flavors. (This was the highest rating for an Oregon Pinot noir). –Josh Raynolds

The 2006 Pinot Noir Estate Reserve reflects the very different conditions provided by this nearly problem-free vintage. Darker in color, more brooding aromatically, and rounder and richer on the palate, this forward, relatively easy-going effort can be enjoyed now but hides enough structure to evolve for several years. –Jay Miller

Light red. Enticing, floral-accented aromas of redcurrant, dried cherry, tarragon, potpourri and smoky underbrush. Sweet and juicy but tight, with firm flavors of red berries, bitter cherry, spices and fresh herbs. Finishes with very fine tannins that avoid coming off as dry, leaving sweet red fruit, rose pastille and herbal notes behind. Seems more mellow than the regular 2005 bottling at this time last year, which gives it immediate appeal, but past experience suggests that this understated, low-fat pinot will still be cruising along two decades from now. –Josh Raynolds

The 2015 Pinot Noir Sisters is pale to medium ruby in color with a lovely nose of crisp cranberry, Bing cherry and strawberry jam with touches of prosciutto, fresh green tobacco and pink peppercorn. Light to medium-bodied and vibrant in the mouth, it features precise, crisp red fruits laced with meaty and earthy notes, a good frame of grainy tannins and mouthwatering acidity, finishing long, red fruited and savory. –Erin Brooks

Review coming –Paul Gregutt

Deep brilliant red. A highly perfumed bouquet evokes fresh red berries, orange zest, Asian spices and pungent flowers and unveils a lively mineral nuance with air. Impressively concentrated but also light on its feet, offering vibrant raspberry, blood orange and candied rose flavors that are sharpened by a peppery flourish. Finishes spicy, floral and impressively long, leaving a sappy red berry liqueur note behind. I really like the interplay of depth and vivacity here. –Josh Raynolds

Pale ruby colored, the 2014 Pinot Noir Sisters has a subdued nose of fresh cranberries and pomegranate with hints of Provence herbs, dried leaves, dusty earth and lavender. Light-bodied, soft and elegant, yet with great intensity and expression, it delivers perfumed red berry flavors with satisfying persistence. –Lisa Perrotti Brown

The winery's vineyards are now being showcased in a series of designates. Sisters includes the three Pinot “sisters”—Blanc, Gris and Noir—in a site just below Archery Summit in the heart of the Dundee Hills. It's clean, compact, complex and nicely layered. You'll note a spicy mix of cranberry, raspberry and red licorice, along with more subtle hints of curaçao and chocolate. The structure (and winery history) suggest that this will age quite well. Drink 2018 to 2030 and beyond. –Paul Gregutt

Pale red. Vibrant, sharply focused scents of spicy redcurrant and strawberry are complicated by suggestions of cinnamon and star anise. At once lithe and appealingly sweet on the palate, offering intense red berry and floral pastille flavors with a touch of bitter rhubarb. A distinctly fresh, nervy Pinot Noir with smooth tannins and outstanding finishing cut. –Josh Raynolds

Planted with eight grapes, including the three Pinot “sisters”—Blanc, Gris and Noir—this site is located just below Archery Summit in the heart of the Dundee Hills. The pale, pretty rosé hue introduces this most elegant and restrained of the winery's vineyard selections. It's a velvety, finesse wine, with delicate flavors of rhubarb, cinnamon, cardamom and cocoa. –Paul Gregutt

Brilliant ruby-red. Emphatically perfumed aromas of black raspberry, fresh flowers and Asian spices, with a hint of blood orange adding vivacity. Supple and seamless in texture, showing very good lift and cut to its lively red and dark berry flavors. Becomes weightier with air while maintaining its verve and focus. Closes spicy and very long, with building sweetness and smooth, even tannins. –Josh Raynolds

The 2012 Pinot Noir Sisters comes from vines grown on basalt bedrock soils. It has a mixture of red and black fruit on the nose: blackberry, bilberry, tobacco and cedar scents emerging from the glass, but remaining quite linear, as if holding something back. The palate is medium-bodied with firm tannin encasing dusky, quite broody black fruit tinged with black olive and sea salt toward the finish that begs another sip. Rather, store this away for 3 or 4 years and allow its hidden nuances to be revealed. –Neal Martin

Planted to eight grapes, including the three Pinot “sisters”—Blanc, Gris and Noir—this site is located just below Archery Summit in the heart of the Dundee Hills. Delicate and focused, the wine offers elegant streaks of raspberry, cherry, cola and cocoa, with generous acidity and a lingering hint of cinnamon spice. –Paul Gregutt

The 2015 Pinot Noir Outcrop is pale to medium ruby in color with rose petal perfume over a core of fresh cranberries, Bing cherries and baked rhubarb plus touches of tar, dried tobacco leaves and bitter orange peel. Light to medium-bodied, it gives pure bright red fruits in the mouth, with touches of bitters and dried rose petals segueing into warm earth, dried autumn leaves and meaty touches. It has a firm frame of grainy tannins and very juicy, mouthwatering acidity, finishing very long with wonderful texture and layers. –Erin Brooks

Review coming –Paul Gregutt

Red Jory (basalt, volcanic) soils here. Decomposed basalt high in iron, with high water-holding capacity, so best in warmer years. This is a highly regarded subregion capable of making really complex wines. This example, from Willamette pioneers Eyrie, is fresh, quite lean and elegant with supple, fine red fruits. Lovely restrained style with some texture but also good acidity and some fine-grained tannins. Really pretty and expressive with elegance. This is naturally made with no acid additions, from organically farmed vines. No stems. –James Suckling

250 feet high, with a mix of six different soils. Fine herbs on the nose with some sweet cherry and berry fruits. There’s some herby detail here, too. Expressive and quite spicy with a touch of wildness. Lovely fresh, slightly sappy edge. –Jamie Goode

Dark red. A highly aromatic, spice-tinged bouquet evokes fresh red and blue fruits, rose oil and cola, and a smoky mineral flourish builds as the wine opens up. Shows impressive depth on the palate, offering juicy raspberry and cherry liqueur flavors that are complicated by hints of spicecake and licorice. Sweet, plush and seamless in texture, finishing with very good energy and persistence and smooth, harmonious tannins. –Josh Raynolds

Outcrop was planted in 1982, and these older vines emphasize the elegance of the grape. This cuvée seems most reflective of the Eyrie Pinots of the 1980s and 1990s, but with better overall ripeness and no old barrel funk. Tart cranberry and pomegranate fruits combine with ample citrusy acids and freshly cut herbs. Give this wine time and attention and it rewards you with extra dimensions. –Paul Gregutt

Pale ruby in color, the 2014 Pinot Noir Outcrop has a waft of reduction to begin, over a tar and black cherry core, with hints of dark chocolate and bay leaves. Light-bodied, fresh, vibrant and delicately crafted, it offers up earth and dried herb notes on the long finish. –Lisa Perrotti Brown

Outcrop was planted in 1982. A hint of letather (not too much) along with scents of sassafras and crushed roses, open into a peppery palate with cranberries and red fruits. Ample acidity carries it into a penetrating finish. Drink 2020 through 2035 and beyond. –Paul Gregutt

Limpid red. Candied flowers and raspberry on the fragrant nose, with suggestions of cola and lavender adding complexity. Sappy and seamless on the palate, offering juicy red fruit and floral pastille flavors of noteworthy depth. At once lively and robust, finishing with fine–grained tannins and firm grip. –Josh Raynolds

A firm and silky red with delicacy and firmness. Medium to light body, silky tannins and a fresh finish. A fascinating, perfumed pinot with flower, honey and strawberry character. –James Suckling

The 2013 Pinot Noir Outcrop comes from vines planted in 1982 and 2000. Slightly deeper in colour than the Sisters, it offers a potent rose petal and red cherry-scented bouquet with a pastille-like element that becomes more prominent with aeration. The palate is medium-bodied with crisp acidity, fine tannin, very Côte de Beaune in style (think of a vineyard like Beaune Grèves), with a dash of pepper towards the controlled and focused finish. This is a lovely Pinot Noir to enjoy over the next decade. –Neal Martin

The 2012 Pinot Noir Outcrop comes from vines located higher than the Sisters Vineyard, on a tier of basalt that juts out of the hill. It has a wonderful and very expressive bouquet of blackberry, minerals, sandalwood and cloves that is beautifully defined. The palate is medium-bodied with edgy tannin right from the start. This is a little masculine at the moment, clamming in toward the tertiary finish with a long, persistent, marine-influenced aftertaste of Japanese nori coming through. Superb. –Neal Martin

This vineyard, first planted in 1982, was recently acquired by Jason Lett. A steely, earthy core provides the spine, wrapped in tart red currant fruit. Firm and focused, it’s a multi-dimensional effort that still shows well after being open for three full days. Berries, smoke, dark chocolate, a whiff of curry and a saline finish are all in play. –Paul Gregutt

Vivid ruby-red. Spicy cherry and black raspberry aromas are underscored by a smoky mineral element that gains power in the glass. Sappy and penetrating, offering gently sweet dark berry flavors with suggestions of anise and sassafras. Supple tannins build slowly on the long, spicy finish, which is firmed by gentle tannins and given cut by repeating minerality. –Josh Raynolds

Beginning in 2016, a small percentage of fruit for this cuvée comes from young vines, newly planted in the Sisters vineyard; the majority (92%) comes from 51-year-old vines in the original Eyrie vineyard. The 2016 Estate Chardonnay has delicate aromas of tangerine and orange peel with notes of chamomile flowers, honey and hay. Light to medium-bodied with a touch of creaminess to the texture, it fills the mouth with lively tangy citrus flavors and a wicked streak of crushed rock minerality, with mouthwatering, juicy acidity, finishing long and textured with honey flavors coming through. –Erin Brooks

Review coming –Paul Gregutt

This is 540-720 feet, with volcanic soils. Supple and expressive with a cedary, spicy edge to the juicy cherry and berry fruits. Has a lively fruit character with nicely grippy structure and real finesse. Lovely wine with fine tannic structure. –Jamie Goode

Deep red. A complex, expressive bouquet evokes fresh red berries, blood orange, potpourri and smoky minerals, and a zesty Asian spice nuance emerges with aeration. Stains the palate with sappy black raspberry, bitter cherry and spicecake flavors sweetened by a subtle touch of cola. Shows impressive energy and focus on the long, penetrating finish, which features supple tannins and echoing floral and mineral notes. –Josh Raynolds

This new cuvée, from a site planted in 1989, showcases detailed and pinpointed raspberry fruit flavors atop a solid base of mineral (wet stone). It's sleek and compact, young and showing exceptional length. It's definitely built to age. Drink now through 2032. –Paul Gregutt

Pale to medium ruby-purple in color, the 2014 Pinot Noir Roland Green has a lovely fragrance of violets, red cherries and wild strawberries with hints of fallen leaves, mossy bark and cinnamon stick. Medium-bodied, there's some wonderful truffle notes contributing a savory character in the mouth with silky tannins and a long, earthy finish. –Lisa Perrrotti Brown

The Roland Green vineyard, named for Eyrie founder David Lett’s father, is a south-facing five acres of the Pommard and Wadenswil clones. At first pass, this wine feels oak-driven, smelling more of caramel and wood sap than of the red fruit that lies beneath. With air, that gentle strawberry-scented red fruit—virtually an Eyrie hallmark—comes into view, and carries the wine, buoyed by a soft acid glow. It just needs time for all this to come together. Cellar it. –Patrick Comiskey

Deep red. Complex, perfumed bouquet evokes ripe cherry and black raspberry, with notes of dark chocolate and cola building in the glass. Sappy and precise on the palate, with tangy acidity providing lift and spine to the bitter cherry and berry skin flavors. Boasts very good depth and power for the vintage, finishing with solid punch, serious length, and dusty tannins that sneak in late to add shape. –Josh Raynolds

Like its counterpart, Daphne, Roland Green is impacted when first poured. It has an intriguing acid structure, however, which becomes gentler over the course of several days. The wine eventually comes into focus as a light, transparent and harmonious pinot: lifted, mineral and refined. –Patrick Comiskey

The 2013 Pinot Noir Roland Green is actually the renamed “Rolling Green” (let’s call it a belated branding shift by Jason Lett - this is actually named after his grandfather). The nose is intriguing because I thought there would be some whole bunch addition in the blend - very earthy and peppery, subtle iodine and seaweed scents developing in the glass. The palate is medium-bodied with gritty tannin, a more masculine Pinot Noir, quite firm and a little austere, but with commendable length on the finish. It is an uncompromising Pinot Noir for those who appreciate a less fruit-driven style. –Neal Martin

Brilliant red. Sexy, expansive aromas of fresh red berries, potpourri, spicecake and minerals, with a hint of blood orange adding vivacity. Then darker in profile on the palate, offering sweet black raspberry and rose pastille flavors and a touch of bitter chocolate. Dusty tannins give shape and grip to the long, incisive finish, which features a hint of cherry pit and echoing minerality. This very nicely balanced pinot shows the energy of a top ‘11 and the flavor intensity that marks ‘12. –Josh Raynolds

Half Wadenswil and half Pommard, from a 1989 planting, this single-vineyard selection is taut and juicy, a mix of citrus and raspberry, remaining sharply focused even after 48 hours of breathing time. The bright fruit, proportion and precision are impressive, though it needs a bit more bottle age to open up completely. –Paul Gregutt

The 2012 Pinot Noir Rolling Green comes from a vineyard on thinner, redder soils up the incline from the Outcrop that is affected by the Van Duzer corridor. The nose is much earthier and rustic, wild mushroom and damp moss aromas infusing the black fruit. The palate is tannic and masculine. The acidity here is very well judged and cuts through the black fruit infused with seaweed and a touch of white pepper. This is very compact, very linear at the moment, and although it is long, there is not quite the depth of flavor compared to, say, the Outcrop Pinot Noir. Patience will be required. –Neal Martin

Pale to medium ruby-purple, the 2015 Pinot Noir has a youthful nose of Bing cherries, red roses and fresh raspberries with a waft of lavender. Light to medium-bodied, it possesses great elegance, with a softly-spoken structure and plenty of personality. –Erin Brooks

Review coming –Paul Gregutt

At the top of the Dundee Hills at 775-890 feet. This has a lovely juicy purity to it, with fresh supple raspberry and cherry fruit. There’s some nice fruit sweetness here. Very linear and juicy with good purity. Linear and transparent with great acidity. –Jamie Goode

Pale ruby-purple colored, the 2014 Pinot Noir Daphne Vineyard has delicate notes of raspberry leaves, fresh cranberries and pomegranate with hints of lavender, rosemary and crushed stones, plus a touch of underbrush. Light to medium-bodied, the palate has wonderful vibrancy and energy, with a silken texture and great freshness framing the elegant fruit, finishing with bags of depth. –Lisa Perrotti Brown

Daphne is drawn from a 1.5 acre-parcel of Pommard clones planted in 1974; at 860 feet, it's the highest point on the Eyrie estate. The 2014 leades with ethereal cranberry and red cherry aromas, and yet with air the wine grows into its frame and the flavors become as juicy as Beujolais, buoyed by shimmering, vibrant acidity. This is years from peak expression; cellar it, if you can resist opening it. –Patrick Comiskey

Brilliant red. Vibrant red currant and strawberry aromas are complicated by suggestions of peppery spices, candied rose and smoky minerals. Taut, focused and energetic on the palate, offering incisive red berry, bitter cherry, blood orange and spicecake flavors that deepen slowly with air. Pure and elegant in style, delivering impressive closing energy and dusty; steadily building tannins add grip. –Josh Raynolds

Planted in 1974, principally with Pinot Gris, this limited selection mixes high-acid citrus and pineapple flavors with a touch of leather and wild mountain-berry fruit. It's complex and hints at great detail, but remains stubbornly tight even after several hours. As with many Eyrie wines, the ageability is unquestioned, and this should continue to improve for many years to come. –Paul Gregutt

The 2013 Pinot Noir Daphne Reserve comes from 1.5 acres of vine planted between 1974 and 1984, some of the highest in the Willamette Valley. It has a lucid color, the deepest of Eyrie’s Single Vineyard Collection, with a fragrant, floral bouquet with red cherries, fresh strawberry and subtle mineral notes that seem to gain vigor in the glass. The palate is medium-bodied with fine delineation, certainly supple in the mouth with lithe, crushed strawberry and Morello cherry notes; it gains depth towards the finish that gently fans out and caresses the mouth, while maintaining ample freshness and tension. One of Jason Lett’s best wines in 2013. –Neal Martin

This selection from a 40-year-old vineyard manages to convey both power and complexity in a transparent, nearly ephemeral style. Like gazing into a clear pool of deep water, you plunge through a surface patina of ripe, crushed raspberries into a textural, evanescent palate framed in dark chocolate. Drink now through 2030 and beyond. –Paul Gregutt

A juicy and flavorful red with dried-strawberry and -cherry character. Hints of salt. Medium-bodied, dense yet crisp. Long and persistent finish. –James Suckling

Daphne is the highest parcel on the Eyrie estate, topping out at 820 feet. This cool, tobacco-y red took days to open up, but when it did it was quietly satisfying, with luminous plum and black cherry flavors piercing the rigid structural frame that’s a hallmark of the Eyrie wines. The suppleness requires patience; for the cellar. –Patrick Comiskey

Bright red. Vibrant cherry and blackberry scents on the spice- and mineral-accented nose and palate. Silky and expansive, showing very good focus and surprising depth for the vintage. Closes on a subtle floral note, with a touch of bitter cherry and building tannins. –Josh Raynolds

Vivid red. Explosive, sharply focused, mineral-laced aromas of black raspberry, cherry pit, Asian spices and candied flowers. Stains the palate with intense red and dark berry preserve flavors that gain flesh and a smoky nuance with air. Shows outstanding power and vivacity on the finish, which is framed by velvety tannins that fade slowly into the wine’s dense fruit. The interplay of richness and vivacity here is striking. –Josh Raynolds

From the highest elevation of the incline, the 2012 Pinot Noir Daphne Reserve is an intermittent release because of the cool climate and wind exposure, notwithstanding its "thin bony soils." From vines planted in 1974, it has a very intense, very pure bouquet with blackberry, small dark cherries, minerals and a touch of violet. The palate is medium-bodied with supple, lithe tannin encasing pure dark cherry and red cherry fruit. There is real backbone here, very linear and focused with an intense finish like someone holding a penetrating gaze for a minute. You'll blink first. –Neal Martin

Planted in 1974, the Daphne vineyard begins tight and steely, with a peppery herbal character. After extended breathing, it turns softer, more open, pretty and tongue-coating, with pleasing baking spice highlights. –Paul Gregutt

Smooth, elegant and crisp with juicy cherry fruit and black raspberry; concentrated, classic and showing great finesse and style; long and balanced. –Anthony Dias Blue

In the past, Eyrie wines weren't released until years after vintage; this one, an '09, bears the energy and freshness of youth even as it embodies the quiet elegance of Eyrie wines of old, with scents of tobacco and raspberry blossom. The flavors are mildly earthy, cleanly expressed, the texture fine and lacy. It feels elegant and balanced, poised for a long life. –Patrick Comiskey

Lemon and orange zest; kirsch and almond extract; fresh ginger and white pepper; tangy cranberry and red currant deliver nose-tweaking pungency and a lean but juicy palate that behaves as though a dose of citrus juice or Riesling had been added to the blend. This infectiously juicy, striking and persistent stuff will shake up your mouth. –David Schildknecht

Vivid ruby. Vibrant black raspberry and Asian spice aromas are underscored by minerals and a hint of potpourri. Fresh and precise, with lively strawberry and raspberry flavors, tangy underlying minerality and a silky texture. Soft tannins add shape to the spicy, floral finish. Very graceful pinot with an alluring, understated character and the balance to age. –Josh Raynolds

The 2008 Pinot Noir Daphne Vineyard was sourced from a 1974 planting of 1.5 acres. Medium ruby in color, it sports an enticing nose of rose petal, spice box, incense, underbrush, cherry, and raspberry. Medium-bodied on the palate, it exhibits exceptional volume and concentration, already complex flavors, and several years of aging potential. It should see its 20th birthday in fine form. –Jay Miller

Limpid red. Intriguing, complex bouquet displays crushed red berries, anise, musky herbs and a hint of dried rose. Juicy, incisive redcurrant and bitter cherry flavors become sweeter with air, picking up dusty tannins on the back half. A floral note comes forward on the finish, which lingers with very good clarity and spicy persistence. –Josh Raynolds

From vines planted in 1968 in the original Eyrie vineyard, the 2014 Pinot Noir South Block Reserve is pale to medium ruby in color with a savory nose of sweet tobacco and scorched earth with blood orange peel, dried black tea leaves, dried red roses and cola. Light to medium-bodied, it features red fruits in the mouth with lovely layers of amaro, yellow raisin and tobacco, with firm, fine-grained tannins and juicy acidity, finishing very long, layered and textured. –Erin Brooks

Finely aromatic nose with some tea, spice and herb notes. Beautifully expressive with a mellow black fruit character as well as some red cherry notes. Elegant and balanced with some warm herby notes as well as a seamless texture, with fine structure. Such an elegant wine. –Jamie Goode

A wonderful wine that shows such complexity and finesse with cream, cedar, plums and hints of meat. Perfumed. White truffles. Medium to light body, fine tannins and crisp acidity. Stunning. 75 cases. First release since 2007. –James Suckling

Vivid red. Intense, mineral-laced red berry and cherry scents are complicated by peppery spices, sassafras and rhubarb. Vibrant and precise on the palate, offering nervy redcurrant and bitter cherry flavors that gain in sweetness on the back half. Shows very good clarity and lift on a long finish that features gentle tannins and echoing spiciness. -Josh Raynolds

Fresh red raspberry wreathed in lily-of-the-valley and iris perfume, smoky black tea, marine breeze, and game lead to a correspondingly complex, positively billowing inner-mouth amalgam of floral, herbal, mineral, and animal evocations. Silken-textured, brightly juicy, and saliva-inducingly saline, this finishes with the added invigoration of fresh ginger, citrus oils, and sage, evincing an almost white wine-like personality, like a confederacy of Pinot and Riesling virtues. –David Schildknecht, August 2012

The Eyrie 1999 Pinot Noir South Block Reserve – while reflecting an extremely late-harvested vintage – was ultimately picked at 24.8 brix, in Jason Lett’s words: “maximally ripe compared to anything else we’ve done at Eyrie, because after the rain let up it got warm and the grapes gained up to a degree per day.” (Translated into alcohol, this would harbor around 13.8%, notwithstanding the stock labels that read “12.5 %.”) Charred red meats, deeply toasted nuts, and smoky, smoldering autumn foliage in the nose suggests more oxidation that this exhibits on the palate, where red raspberry and plum preserves with tart, tangy impingement of their skins, mingle with these more evolved and decadent elements, and the carnal dimension takes on a richer, marrowy character. A very faint hint of warmth emerges in a sustained finish that otherwise preserves a lovely balance between red fruit preserves, meaty, and oxidative characteristics. –David Schildknecht, October 2013

The 1992 Pinot Noir South Block Reserve is due to be released this year to celebrate the 50th anniversary of Eyrie. It comes from vines planted in 1968 and apparently David Letts started flagging it as special by the early 1970s and bottled it separately in 1975 (a wine that went on to win blind tasting competitions at the time.) It was one of the warmest vintages ever and David Lett picked it early on September 5, almost a month earlier than usual. It was picked at 23 Brix at 3.32pH. It has a very enticing bouquet, you could say two-thirds red fruit and one-third black, all beautifully defined with hints star anis and orange rind emerging in the glass, building with intensity all the time. The palate is medium-bodied with touches of black olive, brown spice, molasses and sandalwood on the entry. There is great depth here with a long and tender, clove-infused finish that fans out gloriously. I could not think of a more appropriate way to celebrate a half-century's service. –Neal Martin, March 2015

So expressive and complex with a bit of spicy lift and beautifully complex, herb-tinged cherry and plum fruit. Beautifully stony and complex with a saline, spicy twist. Fine-grained with a warm spicy finish. This has lovely elegance and purity. Subtle meat and herb notes. Could age further. –Jamie Goode, July 2017

Incredible freshness and complexity with cedar, tea and wet-leaf aromas and flavors. Light body and crisp acidity. Lovely length and beauty. A super-old wine. –James Suckling, November 2016

The late David Lett, who established Eyrie Vineyards in Oregon’s Willamette Valley, was one of North America wine’s visionary pioneers, and this Pinot Noir alone constitutes quite a legacy. A fragrant and expressive bouquet of red berries, pomegranate, potpourri and coniferous forest floor is the prelude to a wine of stunning weightlessness, vibrancy and transparency. This has aged splendidly thanks to its unusual balance and energy: Willamette meets Volnay! –February 2016

Inspired by my having recently tasted the ethereally beautiful Arterberry Cellars 1985 (reviewed amid the Arterberry Maresh wines in this report), I asked Jason Lett to permit me to revisit the Eyrie 1985 Pinot Noir South Block Reserve, which I tasted with his father and sold as a young wine. It could not have been more different in personality than that Arterberry. Beef bouillon and tomato consommes on both nose and palate are interlayered with smoky, charred nuttiness and hints of caramel. Thanks to the strong sense of salinity here serving for mouthwatering savor, there is an undeniable sensual as well as visceral appeal to accompany the intrigue borne of herbal, oxidative, and nutty nuances. This has almost entirely shed characteristics of fruits and berries to focus on carnal, nutty, and mineral elements, offering a very low-toned, still faintly grainy, and impressively sustained performance. I would want to enjoy it soon. –David Schildknecht, October 2013

Hauntingly decadent, bitter-sweet floral perfume and suggestions of red fruit distillate. In keeping with those incongruous evocations there is a positively mackerel-like meld of animal and mineral elements on this wine-s still sappy, subtly smoky, texturally tender palate, along with persistent inner-mouth floral and red berry essences. Notes of moss and leather add yet further complexity. –David Schildknecht, August 2012

Eyrie’s 1982 Pinot Noir South Block Reserve, delivers high-toned, ester-laden, complex evocations of distilled red berries, rose water, gentian, iris, and black tea, along with intimations of saline, alkaline, iodine-tinged crustacean shell reduction that in turn lends mouthwatering and almost sweetly rich savor to an ethereally buoyant and soothingly polished palate. For all of the almost dizzyingly complex secondary elements in play here, a sappy core of red berry fruit remains. A wealth of bittersweet floral essences continues to waft inner-mouth, while lichen and forest floor notes emerge to enhance the intrigue, leading to a dynamically and subtly interactive finish of prodigious length. This is the epitome of David Lett Eyrie Pinot Noir as well as one of those humbling demonstrations that – while they may since have been equaled – subsequent Willamette vintners have achieved neither greater complexity, nor mystery (nor, rather obviously, yet longevity) in Pinot than the best examples from this region’s pioneering generation. This beauty should continue to work its spell for at least several more years. –David Schildknecht, October 2013

Scents of framboise and wood smoke on the nose carry over onto a still juicy palate in a, by no means, attenuated. Subtly green, nutty, earthy notes reminiscent of lentil sprout mingle with persistently ethereal evocations of red berries, and while there is a bit of drying in the finish. –David Schildknecht, August 2012