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Evening Land Seven Springs Vineyard La Source Chardonnay 2009

Chardonnay from Oregon
  • WS97
  • W&S96
0% ABV
Other Vintages
  • WS91
  • W&S94
  • JS93
  • WS92
  • RP92
  • WS94
  • WS96
  • W&S94
  • WS93
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Winemaker Notes

#51 Wine Spectator Top 100 of 2011

Brilliant and golden straw color, the complex aromas fill the glass with citrus and floral notes of acacia and honeysuckle, mixed with a flinty character. The palate is smooth to start with, yet with a very stony and tight core. The elegant and long finish is sustained by the balanced acidity, streamlined minerality and expresses savory notes with a hint of hazelnuts.

Critical Acclaim

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WS 97
Wine Spectator
Vibrant and poised, balancing its intense flavor profile of pear, quince and lemon blossom with layers of minerality on an electric structure that sparks with beautifully modulated acidity. A stunning white that has tremendous depth and presence. Drink now through 2020. 487 cases made.
W&S 96
Wine & Spirits
This is one of those rare American chardonnays that transcends the usual paradigm of "fruit first, ask questions later." There's a pineapple scent in its complex bouquet, but it's in the service of greater elements - mineral, oyster shell, talc and fine tang of lees. On the palate it has the acidity of a wine from the Macon; in its silky line and subtle richness it gives a nod to great Pouilly-Fuisse. The acidity keeps it firm and detailed, while shaping the minerality in the texture, hardly upstaging it. Drinking beautifully now, it has the stuff to age and delight for ten years or more.
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Evening Land

Evening Land Vineyards

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Evening Land Vineyards, Oregon
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Founded in 2005, Evening Land Vineyards is an ambitious and unique project dedicated to making world-class Pinot Noir and Chardonnay from the finest sites in California, Oregon and France. From the storied clay and limestone soils of Burgundy to the Eola-Amity Hills in Oregon, the true Sonoma Coast in Occidental and the western lip of Santa Barbara County's Sta. Rita Hills, Evening Land produces wines imbued with spirit of place.
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Home to some of America’s most celebrated Pinot Noir, Oregon maintains a tight focus on small production, high quality wine even while the state’s industry enjoys steady growth. As a world-renowned wine region, Oregon has more than 700 wineries and is home to well over 70 grape varieties. With a mostly Mediterranean climate, its cooler and wetter regions lie in the west, close to the Pacific Coast.

By far the most reputed region is the Willamette Valley, which is further subdivided into six smaller appellations: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton.

The Valley’s obvious success story is with Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy—and is often more affordable than either one. The best Willamette Pinot noir has a rare combination of red and black fruit, elegant balance, high acidity and rustic earth. While completely enjoyable in their youth, some of the better, single vineyard or appellation-specific Pinot noirs can often benefit from some cellar time.

Other AVAs in Oregon’s west worth noting include Umpqua Valley and Rogue Valley.

In the east are Snake River Valley, which overlaps into Idaho, and Columbia Valley, which Oregon shares with Washington. Summers are hot and dry in these regions but winters are cold and rainy.

Pinot Gris, Chardonnay, Riesling and Pinot blanc also grow successfully in Oregon.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

LSB112488_2009 Item# 112488