So many Oregon wines, grapes, and stories begin with the Letts. David died in 2008, but his legacy continues through his son, Jason. Since taking over as winemaker in 2005, Jason has introduced new grapes, wild yeast fermentations, biodynamic farming, and library releases, but his father's hardcore soil-to-glass fundamentals have remained the same. In true Lett style, these are wines that are unapologetically pure, spoken by the vine, its foggy terroir, and the personality of a vintage.

Meunier means “Miller” in French, referring to the flour-like dustiness typically found on the leaves. Like Pinot Noir, it’s high-acid and thrives in colder climates, but in the glass, it’s different. Meunier has distinct floral tones, and on the palate, it's extra juicy and a little more “tutti-frutti.” It’s like drinking Pinot Noir with a happy dose of Riesling. Now, who wouldn’t like that?

Sourced from the Eyrie and Daphne vineyards in the classic red clay soils of the Dundee Hills, the vines are biodynamically farmed without the use of synthetic aids. In the cellar, wild yeast fermentation, with a tiny percentage of stem inclusion, is followed by a lengthy aging of 18 months in mostly used French oak barrels. Bottled without fining and filtration, the palate is a delight of tiny red berries, pastel flowers, chanterelles, and rainy forest floor. It feels effervescent (without being effervescent) and finishes with that tart peach, Riesling-like acidity.