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The Eyrie Vineyards Chardonnay Estate 2021:

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition Chardonnay

Location Dundee Hills/Willamette Valley

Drink Now or Cellar? Enjoy now or cellar through 2033

A Few More Details: 

Our Chardonnay originates from The Eyrie Vineyard and is a selection from the best barrels of the vintage.  Old vines give the wine a distinctly direct connection to the mineral underlayment of the soil. Firm acidity complements a richly textured mid-palate spiked with notes of flowers and sea grass. These oldest vines in the Willamette Valley are among the last surviving remnants of the Draper field selection, a French import from the 1930s now extinct outside of our region. Upon harvest, the grapes from these venerable vines are gently destemmed, crushed and pressed in slow cycles.

Tasting Notes

Exotic aromas of ripe peaches, honey, pie crust, tangerine oil, and a musky floral perfume. The medium-bodied palate is richly textured, featuring notes of flowers and sea grass, complemented by firm acidity. A balanced finish that reflects the wine’s complexity and the vineyard’s unique terroir.

Food Pairing

• Oysters & Shellfish – Fresh oysters, seared scallops, or shrimp with lemon butter enhance the wine’s minerality.
• Grilled or Roasted Fish – Try halibut, sole, cod, or salmon with a light butter or herb sauce.
• Dungeness Crab or Lobster – Rich seafood dishes balance beautifully with the wine’s acidity and texture.
• Roast Chicken or Turkey – The wine’s acidity cuts through the richness of roast chicken or turkey with herbs.
• Pork Tenderloin – A lightly herbed pork dish pairs well with the wine’s fruit and floral characteristics.
• Duck with Citrus Glaze – The wine’s tangerine and peach notes match the brightness of citrus-glazed duck.
• Mushroom Risotto – The wine’s texture and acidity balance the creaminess of a risotto with wild mushrooms.
• Butternut Squash Ravioli – A nutty, brown butter sauce complements the subtle oak influence in the wine.
• Grilled Asparagus & Fennel – The wine’s herbal and floral notes pair well with grilled green vegetables.
• Brie or Camembert – Soft, creamy cheeses bring out the wine’s richness.
• Aged Gouda or Comté – These cheeses enhance the wine’s complexity as it ages.
• Goat Cheese – A tangy, citrusy goat cheese highlights the wine’s acidity.

From them to you:

“Grape-growing in western Oregon is an adventure. The climate of western Oregon constitutes the risk, and also the reason, for this adventure.” – David Lett. 

Eyrie Founder David Lett was convinced that the climate of the Willamette Valley was potentially perfect for growing Pinot noir. At the tender age of 24, with a degree in viticulture, another in philosophy, and eight months of intensive research in European wine regions behind him, David Lett headed for Oregon. He left California with little more than 3000 grape cuttings and a firm conviction that Oregon’s Willamette Valley would be the best home for Pinot noir and Chardonnay outside of Burgundy. On February 22 1965, David established the modern era of winegrowing in the Willamette Valley when he planted his first vines. David was soon joined by his new wife Diana, and together they planted and expanded their estate on a former orchard in the Dundee Hills. Their plantings focused on the first Pinot noir and Chardonnay in the Willamette Valley, but also the first Pinot gris commercially planted outside of Europe, and other cool climate varieties.

Source: https://eyrievineyards.com/index.shtml

Evesham Wood Pinot Noir Eola-Amity Hills Cuvee 2022

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition Pinot Noir

Location Eola-Amity Hills/Willamette Valley

Drink Now or Cellar? Drink now or cellar until 2029

A Few More Details: 

“Founded by Russ Rainey in 1986, Evesham Wood is based on the idea that small is beautiful. To maintain a high level of quality, we rely on two basic principles: obtaining optimally ripe low-yield fruit from the best possible sites in the Willamette Valley, and using minimal intervention in the winemaking process. That approach is alive and well today, and is evident in every bottle we produce.”  –Winemaker and owner, Erin Nuccio

Tasting Notes from the Producer:

“Delicious: raspberry gastrique running to pomegranate juice to grenadine (the good version) lead ahead of lavender and lilac and are followed by ume, blood orange, Christmas spices, and fresh-turned earth.”

Food Pairing

• Roast Chicken or Duck – The wine’s acidity cuts through the richness, complementing the tender, juicy meat.
• Pork Tenderloin with Herbs – Pinot Noir pairs beautifully with pork, especially when seasoned with thyme, rosemary, or sage.
• Grilled Salmon or Tuna – The wine’s red fruit notes enhance the flavors of grilled, seared, or cedar-plank salmon.
• Lamb Chops with Garlic & Herbs – The wine’s earthy character matches well with lamb’s richness.
• Wild Mushroom Risotto – The earthy flavors of mushrooms harmonize perfectly with Pinot Noir’s forest-floor notes.
• Roasted Root Vegetables – Carrots, beets, and parsnips bring out the wine’s natural sweetness.
• Lentil or Mushroom-Based Dishes – Pinot Noir’s light body and earthy tones work well with lentil stews or mushroom-based pasta.
• Truffle or Porcini Dishes – Truffle fries, truffle pasta, or porcini mushroom dishes enhance the wine’s depth.
• Brie or Camembert – The creamy texture balances Pinot Noir’s acidity.
• Gruyère or Aged Gouda – Nutty, slightly caramelized flavors match the wine’s fruit and spice notes.
• Mild Blue Cheese – A soft, less pungent blue cheese brings out Pinot’s red fruit.

From them to you:

Evesham Wood was founded by Russ Rainey and Mary Raney in 1986. After a comprehensive search throughout the Willamette Valley, they chose a site for the estate vineyard, “Le Puits Sec” (French for “the dry well” which we have in the vineyard). There they planted eight acres, three of Pinot Noir (Pommard clone), two each of Chardonnay (108 clone) and Pinot Gris (Colmar clones) and one of Gewurztraminer. Since then, four and one half acres have gradually been added (1.5 ac. of 3 Dijon clones of Pinot Noir, 1 ac. of 3 Dijon clones of Chardonnay, and one ac. Pinot Gris, as well as small plantings of the German variety, Rieslaner and the Austrian variety, Gruner Veltliner). In addition, the original two acres of Chardonnay were grafted over to Pinot Noir in 1999. 

Source: https://eveshamwood.com/