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Lundeen Pinot Gris 2012
$13.95 regular/ $12.55
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Eyrie Pinot Blanc Estate 2012
$19.95 regular/ $17.95
Any 12 bottles or Build Case

Eyrie Estate Pinot Gris 2012


Winery:
Eyrie Vineyards


$16.95 Regular

$15.25
in any 12 bottle order or Build a Case

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Review:

Wine Advocate calls it "a sensational value." Eyrie Pinot gris is world famous. Year after year, this is our most popular Pinot gris and one of the finest made. And at a ridicuously low price.

Hazelnuts, lemon pie, minerals, fig, and sweet lime seduce you and call for another glass. An incredible value and our most popular Pinot gris by far. The previous vintage was sold out for months.

A weighty, dense Pinot gris that outperforms both Oregon and European versions of the wine. Made from Eyrie's four Estate vineyards, these old vine plantings produce intense, densely packed flavors.

Medium body and balanced acidity make Eyrie's Pinot gris a versatile food wine. Jason's favorite match for his Pinot gris is salmon, which shares the wine's velvety texture and subtle flavor and brings out the hints of vanilla and cedar in the wine.

In 1970 David Lett produced the first Pinot gris in the U.S., and his wine remains the acknowledged benchmark for the increasingly popular varietal in America. Pinot gris is capable of a wide range of stylistic possibilities, and though Lett avoids comparing his wines,when pressed he says his Pinot gris most closely resembles Alsatian versions.

below, a very young David Lett in 1970

In 1970 Eyrie Vineyards released the first Pinot gris from Oregon. The rest is history. Eyrie's winemaker Jason Lett is the second generation of master Pinot gris makers, following in the footsteps of David lett, whose wines won international awards in the 1970's and put Oregon Pinot gris on the map.

Paul Lukacs, in The Great Wines of America: The Top 40 Vintners, Vineyards & Vintages. says:

"Eyrie Pinot gris, bright and bracing, is marked by a mineral-tinged complexity rarely found in dry wines made from this variety. The first successful American version, it sets a quality standard in Oregon and beyond."

2010 Vintage

93 Points and Best Buy "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 standard 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." - Wine Enthusiast

90 Points and "Sensational Value" Wine Advocate: A lovely meld of peach and lemon, green herbs and brown spices (reminiscent of cinnamon basil) characterizes Eyrie's 2010 Pinot Gris, which, as usual here, initially underwent several hours of skin contact in the press, and like its Pinot Blanc counterpart underwent malo and a long stay on the lees in tank that result in flattering creaminess without any sacrifice of vivacity or primary juiciness. Predictably, there is a bit more grip here than in its blanc sibling, with piquant peach kernel and a smoky aura extending the finish. But the same lovely sense of levity (here at 12.6% alcohol) prevails. Even allowing some leeway for distributor mark-ups that might lift its retail price above that charged at the cellar-door, this represents one sensational value, singular for its genre and almost certain (for any few who care to test my prognosis) to remain deliciously versatile for another 8-10 years. At 8,000 cases, Jason Lett points out with a grin, production of this wine now equals exactly that specified in his father's original business plan ... for the entire estate! Not a bad calling card.

2008 Vintage

91 Points Wine Advocate "The 2008 Pinot Gris Estate has an alluring nose of melon, mineral, and floral notes leading to a creamy-textured, rich, concentrated wine. The price is a steal. "

2006 Vintage

"The 2006 Eyrie pinot gris has luscious fruit aromas and flavors that remind me of tree fruits such as pear as well as a flavor melange of tropical fruits. Try the wine with most seafood, including salmon, crab and halibut, as well as pork and chicken off the grill." - Seattle PI

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