Eyrie Vineyards, The
Summary
The Eyrie Vineyards, Oregon's pioneering family-owned estate established in 1965, produces approximately 10,000 cases annually from 60 acres across the Dundee Hills and Eola-Amity Hills AVAs, focusing primarily on Pinot Noir grown in iron-rich Jory soils at elevations of 260-800 feet. Their minimal-intervention approach features sustainable farming practices, native yeast fermentations, conservative oak treatment, and a dedication to lower-alcohol wines with vibrant acidity—a philosophy that earned international recognition when their 1975 South Block Pinot Noir placed second against established Burgundian producers in a 1980 Paris tasting.
Heritage & Leadership
The Eyrie Vineyards was established in 1965 when David Lett planted the first Pinot Noir vines in Oregon's Willamette Valley. After completing his enology studies at the University of California, Davis, Lett and his wife Diana moved to Oregon with 3,000 vine cuttings and a conviction that the cool climate of the Willamette Valley could produce exceptional Pinot Noir. This bold move earned David the nickname "Papa Pinot" throughout the Oregon wine community.
The Eyrie Vineyards gained international recognition in 1980 when their 1975 South Block Pinot Noir placed second in a blind tasting organized by French wine magazine Gault-Millau in Paris, competing against established Burgundian producers. This was followed by a rematch in 1979 where the wine again placed in the top ten. This achievement helped validate Oregon as a serious wine-producing region.
In 2005, leadership transitioned to the second generation when Jason Lett took over winemaking responsibilities from his father. Following David Lett's passing in 2008, Jason has continued as proprietor and winemaker, maintaining the foundational principles while introducing thoughtful innovations. The Lett family maintains complete ownership of the winery, preserving its status as one of Oregon's most historically significant wine producers.
Vineyards & Wines
The Eyrie Vineyards manages 60 acres across multiple sites in the Dundee Hills and Eola-Amity Hills AVAs. The original estate vineyard, planted in 1965 in the Dundee Hills, includes the historic South Block, which contains some of Oregon's oldest Pinot Noir vines. These vineyards sit at elevations between 260 and 800 feet above sea level.
The Dundee Hills vineyards feature the characteristic red Jory soils—iron-rich volcanic basalt that provides excellent drainage. The Eola-Amity Hills sites contain a mix of volcanic and sedimentary soils, with more wind exposure that contributes to the distinctive character of grapes grown there.
While Pinot Noir represents approximately 60% of production, The Eyrie Vineyards also pioneered other varieties in Oregon. In 1965, David Lett planted the first Pinot Gris in America, which now comprises about 20% of their production. The portfolio also includes Chardonnay, Pinot Blanc, Pinot Meunier, Trousseau, and Melon de Bourgogne. The estate produces approximately 10,000 cases annually across all varieties.
The Eyrie maintains some of the oldest self-rooted vines in the Willamette Valley, with original plantings now over 55 years old. These mature vines produce wines of particular depth and complexity, especially evident in their reserve "Original Vines" bottlings.
Philosophy & Practice
The Eyrie Vineyards adheres to a winemaking philosophy centered on minimal intervention, a principle established by David Lett and maintained by Jason. The winery is certified LIVE (Low Input Viticulture and Enology), confirming their commitment to sustainable farming practices.
In the vineyard, The Eyrie employs organic management techniques, avoiding synthetic pesticides and herbicides. Cover crops and compost maintain soil health, while hand harvesting ensures only the highest quality fruit enters the winery.
The winemaking process emphasizes gentle handling throughout. Fermentations occur with native yeasts, and the winery uses gravity flow rather than pumping whenever possible to minimize harsh treatment of the wine. Pinot Noir typically ferments with a percentage of whole clusters, varying from 10-30% depending on the vintage and vineyard site.
Aging takes place primarily in French oak barrels, with a conservative approach to new oak—typically 15-20% for Pinot Noir. The wines age for 12-24 months in barrel depending on the cuvée, with reserve wines receiving extended aging. Before release, wines rest in bottle for additional time to develop complexity.
The Eyrie Vineyards maintains a distinctive house style characterized by lower alcohol levels (typically 12.5-13.5%), bright acidity, and structural elegance that allows for significant aging potential. This approach has remained consistent through both generations of Lett family leadership, creating wines that express the unique terroir of their Willamette Valley vineyards with clarity and precision.