EIEIO & Company Wines
The Root of the Matter
Old Jay McDonald has a farm
E-I-E-I-O
And on his farm he makes great wine
E-I-E-I-O
Jay McDonald named his wine company EIEIO back in 1998, but make no mistake, his wines are not the stuff of children’s nursery rhymes…and he’s not that old either. He’s just a funny guy that makes seriously delicious wine.
EIEIO “Yates Conwill”
Chardonnay, Yamhill Carlton, 2016
Jay started making wine in the Willamette Valley over twenty years ago, but not until 2010 did he begin experimenting with making “Black Chardonnay.” Let’s be thankful he never looked back. Since 2011, Jay’s EIEIO chardonnays have delivered richly textured, luscious wines with great depth supported by balanced acidity. While his wines are reminiscent of those from other great winegrowing regions, it is best to avoid comparisons; because though his chardonnays flirt with Meursault they dance by themselves. Jay’s 2016 “Yates Conwill” Chardonnay from the Willamette Valley is no exception. And with only 18 cases remaining of the 75 cases he produced, I recommend you grab some fast.
The rolling contours of the Yates Conwill vineyard are tucked into the foothills of the Oregon Coast Range near the far western edge of the Yamhill Carlton AVA. At 350 feet above sea level, the aspect is south-to-southeast facing and the vines enjoy maritime influences, so in a warm vintage such 2016, the vineyard stays cooler than most sites in the region. The soils are shallow marine sedimentary over fractured basalt forcing the vines to dig deep for water and nutrients while allowing the grapes to mature slowly throughout the growing season. Jay harvests his chardonnay from Yates Conwill relatively early allowing the vineyard to bring freshness and acidity to the final wine. The grape clusters are picked in the wee hours of the morning and once they arrive to the winery, the black magic begins.
The 2016 Yates Conwill Chardonnay is pale gold with aromas of bright lemon curd, orange peach, white flowers and rosemary blossoms. Delivering a lush, full-figured texture across the mid-palate, flavors of apricot and warm, sundrenched pineapple cruise toward the finish with notes of sesame and slightly toasted ancient grains. The wine is deep in flavor, rich in texture and will continue to draw you back to the glass.
While drinking this wine is a contemplative experience on its own, you would be well-served to enjoy it with food. And when I think of chardonnay and food, my mind is drawn immediately to lobster: Do you want to a hit of lemon juice over the knuckle or do you want to dip the claw in butter? Which is to say, do you want to brighten your dish with acidity or enrich the dish with pleasure? The answer, of course, is both, which is why chardonnay goes perfectly with food. While Jay’s chardonnay will pair well with a broad range of dishes including steamed lobster, to me, it screams chicken thighs brined in Bubbies pickle juice, breaded in panko and pan-fried. Trust me on this!
EIEIO “Yates Conwill” Pinot Noir Yamhill Carlton, 2016
Jay’s Tasting Notes: “Light and translucent in color. Aromatics offer forest floor, raspberry, freshly mown hay, and sun-warmed red plums. The entry is almost too smooth and is followed closely by flavors of cinnamon toast with blackberry jam, what an odd, yet intriguing combination. The classic Yates Conwill signature of Umeboshi is obviously present, just like the “Field Blend” but this, “Own Roots” leans toward the Chinese version known as Sweet Li Hing Mui “dried salted plum” version over the Japanese pickled version. More finesse-full, if that is a word than previous Yates Conwill Vineyard Pinots, an embrace compared to a bear hug. After one hour much more mellow. Subtlely complex would describe this lovely wine.”
"E" Cuvées
"E" is for "everyday", "easy" drinking and an "excellent" value so load up!
Why it's Made?
The "E" is a blend of every vineyard as well as from the barrels showing "typicity" of both Pinot noir and Chardonnay from the North Willamette so it will be easy to pick these out in a true blind tasting as they are textbook perfect in regards to showing the color, aromas, textures and flavors from not only the grape, but also where they were grown.
EIEIO “E Cuvée” Chardonnay Yamhill Carlton, 2019
Aromas of Asian pear blossoms, some honeysuckle followed by oyster nectar and brook trout just out of the stream. Entry is weighty, giving the impression of a massive wine, and yet the acidity comes forward once warmed in your mouth, showing an elegance balanced against the perception of ponderousness at entry, bemusing the senses. Flavors are now more akin to fresh HoneyCrisp apple, white peach and crushed Yuzu leaf. This is one fun Chardonnay!
In this vintage we have a blend of Yates Conwill, Saffron Fields and Maverick vineyards. Pre-oxidized juice goes into new French oak for six weeks, then moved to neutral French oak for the remaining time. Native fermentation, ~12 percent new French oak Elevage over eighteen months and cellared for only four months, but no worries, this fresh Chardonnay is ready to drink or to be put away for another ten years, your choice.tory online can make all the difference.
EIEIO “E Cuvée” Pinot Noir Yamhill Carlton, 2019
Intense aromas of cherry blossoms combined with fully ripe cherries, noting that "up and down-ness" of the vintage, plus freshly turned moist soil. Entry is aggressive showing fine, almost talcum-like tannins. Mid palate has ample weight. Flavors of Luden Brothers Wild Cherry Cough Drops, chocolate coated orange peel, and a sip of black tea.
Native fermentation, neutral single French oak Elevage over eighteen months and cellared for only three months, so you might want to vigorously decant this wine before drinking or cellar it for another four months, your choice.