Notes from The Eyrie Vineyards:
"The cellar ecosystem is an important contributor to our winemaking. We let fermentations proceed naturally and slowly. We incorporate traditional techniques, like native yeast fermentations in reds, skin contact on whites, and full natural malolactic to promote the most complex expression of our varieties.
This means minimal racking, extended lees contact, complete and spontaneous malolactic fermentation, no fining, and minimal filtration. This gentle treatment creates wines that are both approachable when young, and legendary for their ability to further unfold with age in the cellar – often for decades.
While most American Chardonnay is made from a single clone of the variety, ours is produced from a selection of different clones planted in 1966. the combination of this unique clonal selection, old vines, our cool Oregon climate, and traditional cellar practices yields a complex and elegant Chardonnay, more Burgundian than American in style".