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Varietal(s): Nero d'Avola from Shergill Vineyard in Mokelumne River AVA
and her husband still work in the vineyards alongside three employees
Winemaking: Native yeast fermentation in large oak vats
Varietal: 10-year-old vines of Gamay from Eureka Vineyard (planted in 1985
2018 Eyrie Vineyards, Pinot Meunier, Dundee Hills, Oregon Tuscany Varietal(s): Nero d'Avola from ShergillVarietal(s): Pinot Meunier Vineyard Practices: Certified Organic (David + Diana Lett are American pioneers of biodiversity) Winemaking Techniques: Native yeast fermentation, neutral oak barrels Vegan: Yes Typicity: The benchmark for Oregon Pinot Meunier. Winemaker: Jason Lett Bio: When David and Diana Lett set out to Oregon in 1965, very few people could see what David saw in Dundee Hills. With a degree in Philosophy and another degree in viticulture
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