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WF20190040

Eyrie Willamette Valley Pinot Noir 2015

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$39.95
 
SKU: WF20190040
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  • Product Description

    Winemaker Notes

    All grapes for this wine came from Eyrie's vineyards in the Dundee Hills. Even though this is their "young vine" cuvee, the vines average 32 years. Estate fruit is blended with Cattrall Vineyard fruit from the Eola-Amity Hills to create a beautiful, perfumed and expressive wine.

    The Willamette Valley cuvée combines Pinot from Eyrie’s estate vineyards with fruit from other organically-managed, older-vine sites. It is a blend of 65% estate grown Pinot, with 15% Cattrall Brothers, 12% Bishop Creek, and 8% Tukwilla Vineyards.  

    Picked by hand, our Pinot noir is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuve, to undergo native primary fermentation. Two fermenters were 100% whole cluster and contributed 4.1% of the final blend. 

    Our barrels are mostly neutral—for this vintage, 78% were over 5 years old and only 6% were new. Having undergone native malolactic fermentation, in barrel for 12 months, the 2014 Pinot noir was blended and bottled after 16 months and sealed under DIAM cork.

     

  • Wine Specs
    Wine Specs
    Vintage
    2015
  • Wine Profile
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Eyrie Willamette Valley Pinot Noir 2015

Eyrie Willamette Valley Pinot Noir 2015


Add To Cart
$39.95
 
SKU: WF20190040

Winemaker Notes

All grapes for this wine came from Eyrie's vineyards in the Dundee Hills. Even though this is their "young vine" cuvee, the vines average 32 years. Estate fruit is blended with Cattrall Vineyard fruit from the Eola-Amity Hills to create a beautiful, perfumed and expressive wine.

The Willamette Valley cuvée combines Pinot from Eyrie’s estate vineyards with fruit from other organically-managed, older-vine sites. It is a blend of 65% estate grown Pinot, with 15% Cattrall Brothers, 12% Bishop Creek, and 8% Tukwilla Vineyards.  

Picked by hand, our Pinot noir is destemmed and put into a variety of fermenters, from small one-ton bins to a 5 ton wooden cuve, to undergo native primary fermentation. Two fermenters were 100% whole cluster and contributed 4.1% of the final blend. 

Our barrels are mostly neutral—for this vintage, 78% were over 5 years old and only 6% were new. Having undergone native malolactic fermentation, in barrel for 12 months, the 2014 Pinot noir was blended and bottled after 16 months and sealed under DIAM cork.

 

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