Eyrie is a landmark estate in Oregon’s Willamette Valley, known the world over not just for finessed Pinot Noirs but a host of other organically farmed, exceptionally pure wines. Viticulture at all the Eyrie vineyards follows the precepts of regenerative, “no-till” farming, with strict attention paid not just to the vines but to the healthy networks of soil organisms that support them.  Not only does this approach avoid the need for artificial irrigation, it also nourishes the vines without the need for additional fertilizer, and captures atmospheric carbon. And it’s been this way since the beginning. 

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The “Sisters” vineyard is one of five estate vineyards the Lett family farms in the basalt-rich soils of the Dundee Hills. First planted in 1989, the site is named for the three “sisters” of the Pinot grape family—Noir, Blanc, and Meunier, all of which are planted there. Like all of Eyrie’s estate vineyards, it is farmed organically. It faces directly south and is one of the lower elevation sites in the Eyrie collection, delivering a white of both substantial texture and refreshing acidity.

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Grapes for this wine are hand-harvested, de-stemmed, and fermented/aged in stainless steel tanks. During the aging process, which lasts a good 3-4 times longer than most commercial versions of Pinot Blanc, the juice is left in contact with its fine lees (spent yeasts), which lends creaminess to the texture. Eleven months of sur lie aging infused this wine with notes of fresh cream and rising bread dough, which are layered over bright fruit notes of green and yellow apple, pear, and lemon pith. It’s an “Alsatian inspired” style—textured, but without any detectable residual sweetness. Creamy roast chicken or fish preparations would be great, though there’s enough freshness and crushed-rock minerality for raw oysters or sashimi.