ORIGINAL POURS: EYRIE PINOT GRIS Tuesday, July 12, 2011
If you’re a student of history, or you were conscious enough to remember what went down in 1970, you’ll probably agree that the decade got off to a rather inauspicious start. In fact, even Beatlemaniacs could agree that the Fab Four’s disbanding that year was among the better things that happened. The year was that bad.
But it wasn’t all gloom and doom, because that same year, a Californian viticulturist who had six year earlier planted for the first time in the then-sleepy Red Hills of Dundee in the Willamette Valley Pinot Noir vines—which, as they story goes, may have smuggled in from France—produced not just the the valley’s first cases of Pinot Gris, but the first such cases in all the New World.
The late David Lett’s Eyrie Vineyards, named for the red hawks who made their homes atop the vineyard’s trees, effectively put for the first time Oregon on the world’s winemaking map, as well as on the winemaking world’s radar.
In celebration of Lett’s seminal achievements, The Original is proud to present on our wine list the most recent vintage of Eyrie’s Pinot Gris, a crisp white—and what the winery itself describes as “bone-dry”—wine that’s been fermented and aged in tanks of stainless steel.
Try a glass with one of our ever-changing daily fish specials, or a plate of our melts-before-it-even-reaches-your-mouth Pork ‘n’ Beans. Or split a bottle with your friends or your date, and share in the Beaver State’s artisan legacy.