October 2025 - Willamette Valley
October 2025
Willamette Valley
Featuring:
The Eyrie Vineyards
J.K. Carriere Wines
We try to cover our home state at minimum once yearly. Looking back at the many times we’ve written about Oregon, there is always something different and exciting to talk about. From the Columbia Gorge to the Willamette Valley, we’ve spotlighted new producers and legends, showcasing classically styled wines and more whimsical expressions.
This month, we once again take a closer look at the verdant Willamette Valley and two important producers that call it home. While there are many themes where these two wineries converge, the most apparent throughline would be authenticity.
The Eyrie Vineyards
No conversation about Oregon wine is complete without mention of The Eyrie Vineyard. This seminal winery was founded in 1966 by David and Diana Lett. Equipped with 3,000 vine cuttings and a pioneering mindset, David ignored the advice of his professors at UC Davis, who said that grapes could never do well in the rainy PNW climate - particularly the finicky Pinot Noir grape. The couple purchased a 20 acre parcel of land in the red hills of Dundee (called such due to the high concentration of then-unknown Jory soils), and got to work planting their vineyard. This was the first planting of Pinot Noir and Chardonnay in Oregon, and the first planting of Pinot Gris in America.
By 1970, the family was producing their first vintage and had chosen to name their estate ‘The Eyrie Vineyards’ (pronounced Eye-ree) after observing nests of Red Tailed Hawks in the pines above the vineyard. The first big ‘Aha!’ moment for Eyrie, and Oregon Pinot Noir as a whole, came in 1979 when a competition of global Pinot Noirs was hosted in Paris. Like the famous ‘Judgement of Paris’ three years prior where Bordeaux reds and Burgundy whites squared off against Napa Cabs/Chardonnays, this was originally meant to be a simple marketing moment for French wines. Much to the surprise of everyone, Eyrie’s 1975 Pinot Noir Reserve placed 10th in the competition. When they planned a redux a year later, the 1975 ‘South Block’ Pinot Noir placed second. Oregon was officially on the map as a wine region.
Today, Eyrie owns 60 acres across five vineyard sites, all within the Dundee Hills. David and Diana’s son, Jason Lett, took over as winemaker and vineyard manager in 2005, continuing the legacy of family owner/operators. They continue to produce wines from their 1968 South Block planting. Jason has also maintained his father’s pioneering spirit, planting Alpine French varieties such as Chasselas doré and Trousseau to experiment with.
The wines begin in the vineyard, with careful attention given to their 58,000 organically farmed vines. The vines are left to grow on their own - zero herbicides, pesticides, tilling, or irrigation have been used in the 59 years of growing. In the winery, the same ‘hands off’ principles apply - native yeasts, full malolactic fermentation, minimal racking, no fining, and select filtration of the wines. As a whole, these wines are as close to a pure expression of grape growing as possible.
One last interesting tidbit that we love about The Eyrie Vineyards - of the four ‘founding members’ of Willamette Valley Pinot Noir (Eyrie, Erath, Ponzi, and Adelsheim), they remain the only winery still family owned and operated by the original founders.
J.K. Carriere Wines
While Eyrie and Co are often considered the ‘first wave’ of Oregon wine pioneers, it is also important to recognize the ‘second wave’ of producers. These wineries, founded through the 80’s and 90’s, took the foundation laid by the original group and turned up the dial on experimentation in the winery, exploration of new vineyard sites, and the rising tide of Oregon wine that, ultimately, lifts all ships.
J.K. Carriere came at the tail end of this second wave. Founded by Jim Prosser in 1999, the winery is as boot-strapped and off-the-cuff as the aforementioned group. By the late 90’s, Jim had worked across several ‘dress for success’ industries, joined the Peace Corps, traveled halfway across the world, and eventually found himself working in wine. He spent eight harvests across two continents before he landed back in Oregon determined to make his own wine. Jim found a 100-year old barn in a working hazelnut orchard in the Willamette Valley and got to work crafting his first vintage.
The winery is named after Jim’s two grandfathers, J.K. Prosser & Paul Carriere, and the label/logo is a wasp - which Jim is deathly allergic to and has been sent to the ICU (several times) by.
In 2007, they managed to purchase 40 acres of raw land in the Chehalem Mountains. The next year they built their winery and the year after that, started planting their vineyard site St. Dolores Estate. By their 20th anniversary in 2019, J.K. Carriere had 38,000 vines across 26 acres.
In the vineyard, J.K. Carriere focuses on sustainability and natural farming - their home vineyard is no till, dry farmed, organic certified, and practices a host of other regenerative agriculture methods. They purchase fruit from with two other vineyard sites - Gemini Vineyards and Temperance Hill Vineyards - that reflect these ideals. In the cellar, low-intervention principles remain a priority. Grapes are harvested in the cool early morning, sorted/destemmed, and left to cold soak for several days before native yeast starts fermentation. After an extended 20-30 day maceration, the reds are pressed off and begin their 18 month subterranean aging regimen in ~16% new French oak. The final product is minimally sulfur, unfined, and unfiltered.
Stylistically, J.K. Carriere and Eyrie both represent a similar zone of Oregon wine - acid driven, naturally made, and highly intentional wines crafted to promote elegance, delicacy, and ageability. These are not producers that chase trends or high scores, but rather wineries that stick to their long-established ideals and traditions to create quality wines that never go out of style. Authenticity at its core.
Eyrie, ‘Spark’ Sparkling Rosé Blend, Willamette Valley NV
‘Spark’ is one of the more whimsical, off-kilter wines coming out of The Eyrie Vineyards today. This extra-brut (meaning no sugar/dosage added) sparkling is composed of multiple vintages from their five vineyards; 48% Pinot Noir, 31% Chasselas dore, 9% Chardonnay, 6% Pinot Meunier, and 6% Pinot Blanc, with an average vine age of 29 years.
The grapes are harvested early to retain extra acidity, pressed off and fermented in a combination of stainless steel and neutral oak barrels. Once the base wine is finished, it is force-carbonated and bottled. Unlike traditional or Charmat sparkling production (ie Champagne and Prosecco), which takes many years of storage and/or highly specialized equipment, force carbonation is a lower cost way to offer fantastic sparkling wine without the added price tag of these other factors.
Notes of pear, blood orange, and lemon zest first jump out of the glass, followed by a creamy strawberry note. On the palate, bubbles are initially very lively but fade to a soft texture once opened for a short time. The wine has vibrant acidity and low alcohol, but maintains a rich and textured palate. Easy to drink alone or with light fare like a cheese plate or creamy/citrusy pasta!
J.K. Carriere, ‘Clarion’ Pinot Noir, Willamette Valley 2023
Jim calls this wine ‘Clarion - an atypical Willamette Valley Pinot Noir’ and the wine is just that. We chose this bottle for September club due to the brightness and lightness that this ‘red’ wine offers as we transition from blazing PNW summer to cooler autumnal weather.
The wine is 100% Pinot Noir organically farmed at the home vineyard, St. Dolores Estate, in the Chehalem Mountains. It is harvested early, when the acidity is higher and the potential alcohol is lower. The grapes are given 50/50 treatment - half are pressed off and fermented like a white/rose wine, while the other half are destemmed and fermented like a red. Once the ‘red’ portion is pressed off, it is moved to neutral French oak barrels. Over winter, the wines are given bâtonnage (lees stirring), which is rare for a red-style of wine. In the January following harvest, the wine is bottled for release.
This is a crushable, bright red wine with a lively demeanor. Notes typical of whites, like guava and gooseberry jump out of the glass. These interplay with aromas typical of reds - raspberry, bing cherry, and blueberry. The palate is fresh, with vibrant acidity akin to a white and a medium body and light tannins akin to a red.
As a crossover red, it’s endlessly easy to chill down and enjoy all on its own, but could also go with food. Our suggestion is to pair this with anything as unpretentious as the wine itself - pizza, burgers, or fried food would be excellent.