A light, quietly expressive red from the Dundee Hills in Oregon’s Willamette Valley, where volcanic soils and a cooler, elevated setting give naturally bright acidity and fine aromatics. Eyrie farms these parcels with their long‑standing, hands‑off approach: no herbicides, careful vine work, and a focus on soil health that lets the site speak clearly.

The grapes are hand‑picked and fermented with native yeasts, following the same minimal‑intervention philosophy that defines the estate. Extraction is gentle, and oak use is modest, keeping the wine lifted and transparent.

The result is pale, fragrant, and finely textured, showing red berries, subtle spice, and a soft earthy thread. Tannins stay light, the acidity is fresh, and the finish is clean and tapering. It’s a thoughtful, understated take on Trousseau shaped by Eyrie’s calm, precise style.