The vines that started it all. After a meticulous search, David and Diana Lett moved the first 3000 vines in the Williamette Valley to this 17-acre vineyard from their 1965 nursery - named after the nest (or "eyrie") of the red-tailed hawks living at the site. The Eyrie vineyard in Dundee Hills AVA...

100% Pinot Gris from the "Thistle Block" of Haaken Lenai Vineyard in the Dundee Hills. The vineyard was planted in 2000 to Pinot Noir, Chardonnay, Pinot Gris, and Pinot Blanc. The Maloof control the only two blocks of Pinot Gris on the site. The fruit was direct pressed, fermented and aged in...

Gamay (65%). Pinot Gris,(25%). and Gewurztraminer (10%) from Maloof's estate No Clos Radio vineyard. Originally planted in the early 1970's, No Clos Radio is one of the oldest commercial vineyards in the area, nestled in the eastern edge of the Coastal range in the northwest corner of the...

100% Gewürztraminer from No Clos Radio Vineyard in Tualatin Hills AVA (NW Willamette Valley). Fruit from No Clos Radio was planted in the early 1970's, is own-rooted, dry farmed, and is farmed organically. Fruit is 100% destemmed, fermented on skins for 16 days (until dry), and aged in 500L neutral...

100% Pinot Gris from the biodynamically farmed Johan Vineyard in the Van Duzer Corridor AVA. 85% of the Pinot Gris was fermented on skins in open top fermenters until dry (33 days), with the remaining 15% fermented carbonically for the same period. Both lots were pressed off together to mature in...

Riesling 60%, Gewürztraminer 40% (25% direct press, 15% skin contact). The fruit was sourced from an organically farmed 3.5 acre vineyard north of Chehalem Mountains, farmed by Onesimo Mora. The vines were planted in the 1990's and are own-rooted and dry farmed. The Riesling and a portion of the...

Grenache (60%), Syrah (30%), and Viognier (10%) from Steelhead Run Vineyard in the Applegate Valley AVA of Southern Oregon. Originally planted in 1993, this is a cold, riverside vineyard on granite and river sedimentary soils. The fruit was co-fermented on the skins for 8 days before being pressed...