2021 The Eyrie Vineyards Trousseau

Aromas of boysenberry, white sage, black pepper, and subtle savory herbs lead into a light, vibrant palate. Flavors of red plum, tart cranberry, pomegranate, and black tea mesh with subtle earthy loam notes. The texture is silky and refreshing, supported by light, fine-grained tannins and bright natural acidity through a crisp finish.

Farmed using no-till organic viticultural methods. Hand-harvested grapes undergo native yeast fermentation in open-top fermenters. The wine ages for 10 months in neutral oak puncheons and is bottled without fining or filtration to retain varietal purity.

Grapes are grown in estate vineyards in the Dundee Hills AVA of Oregon's Willamette Valley. Planted in 2012 by winemaker Jason Lett, these represent the first Trousseau vines in the region. Situated on volcanic red clay soils, the hillside site benefits from cool climate conditions that allow slow, balanced fruit ripening.