Inspired by the great wines he had tasted from Montigny-les-Arsures in Jura, Jason Lett planted the Willamette Valley’s first Trousseau Noir in 2012 in the 20-acre Sisters Vineyard. This directly south-facing vineyard is the lowest site at 67 metres, and the youngest in the Eyrie fold. It’s named after the Pinot sisters (Blanc, Gris and Noir) and is planted to seven different varieties.
Hand-picked fruit was destemmed and fermented naturally in small, open-top 11-hectolitre vessels. Ferments were hand-plunged twice daily before a light pressing. The wine was aged in old oak puncheons for 10 months. To preserve the purity and bright nature of the delicate Trousseau fruit, only seasoned wood was used, and the wine was bottled unfined and unfiltered with just moderate amounts of sulphur.