Made using organically-grown Pinot noir grapes from Eyrie’s five Dundee Hills estate vineyard sites, second-generation winemaker Jason Lett is carrying on the sustainable farming practices his parents began in 1965. After destemming the grapes, they fermented naturally in different sized vessels from one-ton bins to a 5-ton wooden cuve. This wine was then aged for almost 2 years in mostly neutral oak (just 8% new) before being blended, racked and bottled.

It’s really just a baby at this point, so buy a few bottles to cellar but open one now so you can taste the wine during its tart and bright youth. Decant in your glass and experience its evolution as it opens up with oxygen exposure.