Eyrie Vineyards hardly needs an introduction. We wouldn’t be here in Portland with one of the best pound-for-pound wine markets in the country without David Lett putting Oregon on the map in the first place fifty years ago. Eyrie Vineyards’ Chasselas might need some introduction. Like many older estates in the valley, Eyrie has a few oddballs in their vineyards, left over from an experimental time before Pinot Noir and Chardonnay were sure bets, and people planted all sorts of varieties to see how they would respond to the Willamette Valley’s soil and climate. They may be little-regarded footnotes today, but they still make really good wines! Eyrie makes a little bit of Pinot Meunier, some Muscat, and this traditional Alsatian variety, Chasselas. It’s a vine that’s happy to produce a usefully tremendous yield every  year, so it often ends up in the bulk bin, but it is also capable of this lean and zesty thirst quencher with aromas of lime and green melon, pepper and flinty minerality. The palate is clear and refreshing, with a burst of citrus on the finish. A perfect companion for ceviche, oysters, clams, or shrimp dishes.