Winemaker Notes
Of all their bottlings, the Seven Springs Pinot Noir tells the story of our vineyard. Built around a core of own-rooted, Pommard and Wädenswil vines planted in 1984, this bottling is a hearkens back Oregon’s winegrowing infancy, when savoriness, smokiness, and nuance brought curious and adventurous Burgundy lovers to our region in droves.
Professional Ratings
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Robert Parker's Wine Advocate
Pale to medium ruby-purple, the 2018 Pinot Noir Seven Springs Estate has gently broody scents of blackberries, earth, dried violets and herbs. The light to medium-bodied palate is soft, bright and spicy with earthy undertones and fresh acidic lift, finishing delicate and long.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Running north to south, adjacent to the Willamette River, the Eola-Amity Hills AVA has shallow and well-drained soils created from ancient lava flows (called Jory), marine sediments, rocks and alluvial deposits. These soils force vine roots to dig deep, producing small grapes with great concentration.
Like in the McMinnville sub-AVA, cold Pacific air streams in via the Van Duzer Corridor and assists the maintenance of higher acidity in its grapes. This great concentration, combined with marked acidity, give the Eola-Amity Hills wines—namely Pinot noir—their distinct character. While the region covers 40,000 acres, no more than 1,400 acres are covered in vine.