I simply don't have any Eyrie Vineyard wine that's ready to open. Daivd Lett made wines that demand time. I hear he was pretty demanding, too.
Instead, I picked the 2005 Daedalus Pinot Noir Willamette Valley for dinner tonight. We needed something fragrant and delicious and this fit the bill.
On its own, this garnet colored wine smelled of cherries and leafy herbs, with a bit of leather suede. With some broiled tri-tip and brown rice, the fruit came forward along with an earthy nuance that suggests the Pommard clone of pinot noir.
In the mouth, this wine is lean and acidic, and yet round and plush with a vegetal element that's again more attractive with food. There's a clear soil note, with a Pommard-like ashy quality that lingers with juicy acidity.
This is beautiful Oregon pinot noir. Not so fruit centered and gushing, perhaps more challenging and complex, truly better with dinner and very good at that. The grapes here come from some of the best vineyards in Oregon, including Seven Springs and Maresh. The quality of those sites show here.
And I'd bet a few bucks this is all or mostly Pommard. Anyone know?