Willamette Valley, Oregon
David Lett was one of the original pioneers of Oregon’s wine industry. He planted his first vines in 1966 and never used herbicides, pesticides, tillage or irrigation. His son, Jason, now makes the wine and runs the estate.
Vineyard: Some of the vines date back to the 1930’s, the rest from 1965.
Farming: Certified organic. Manual harvest.
Vinification: Destemmed, crushed and pressed. Fermented with native yeast in mostly French oak barrels. Aged one year on its lees. Natural temperature control.
Tasting Note: For me, the appeal of this wine is not what it is now but what it will turn into over time. The components are all there: acidity, zesty fruit and traces of oak. If you drink it now, decant. In a few years it is going to be greater than the sum of its parts, as this wine has an amazing track record. If you like white Burgundy, this is an American Chardonnay to try.
Food Pairing: Roasted chicken with corn stuffing. Seared halibut. Vegetable soufflés.
Drinkability: Now – 2030.