Seven Hills Winery Oregon Pinot Gris 2002 Front Label
Seven Hills Winery Oregon Pinot Gris 2002 Front Label

Seven Hills Winery Oregon Pinot Gris 2002

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Brilliant, sparkling lemon-green light straw color. The aroma and palate are complex yet subtle. Vanilla, freshly cracked hazelnut, ripe fruit, grapefruit/lemon and huge tropical fruits aromas and flavor contrast with a refined sur lies character. Finished utterly dry, there is an apparent sweetness from the intense varietal fruitiness that promotes a harmony with the acidity present. The smallest hint of new French oak barrels adds a grace note to the aroma profile.

    Critical Acclaim

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    Seven Hills Winery

    Seven Hills Winery

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    Seven Hills Winery, Washington
    Seven Hills Winery Walla Valley Winery Image
    Established in 1988, Seven Hills Winery is proud to be among the founding estates of Walla Walla Valley. As pioneers who first championed the region, the winery’s heritage is built on longstanding relationships with the most renowned growers in the Northwest and a deep knowledge of the land. Their focus is crafting Merlot and Cabernet Sauvignon-based wines that authentically reflect their places of origin. When Seven Hills Winery was established in 1988, it was one of only five wineries in the region. As a founding vintner, Casey McClellan helped shape the varietal focus and development of the appellation by forming relationships with top growers in the Northwest and cultivating an understanding of each vineyard’s character. Through this focused approach and following decades of careful study, Seven Hills Winery crafts Merlot and Cabernet Sauvignon-based wines that reflect their distinct terroir and reach their highest potential. McClellan helped plant the first significant vineyard dedicated to Bordeaux varietals in Walla Walla Valley and over time, the founding blocks of the winery’s estate vineyard emerged as one of the Northwest’s most renowned sites. Today, SHW Founding Vineyard provides fruit for the winery’s marquee single vineyard wines, and their grapes are sought after by some of the region’s most respected wineries. They also source fruit from other esteemed vineyards they’ve been working with for many years, including McClellan Estate Vineyard and Summit View Vineyard in Walla Walla Valley and Ciel du Cheval and Klipsun Vineyard in the Red Mountain appellation. Seven Hills Winery crafts wines that are well-balanced and taste true to their varietal characteristics and terroir. To that end, they let the outstanding quality of their fruit shine through, by using traditional fermentation techniques and barrel selections that highlight the varietal grape flavors inherent in the wine. This philosophy allows them to create wines that pair well with a variety of foods and are meant to be enjoyed as part of a meal. Their tasting room and winery are located in downtown Walla Walla, in the historic Whitehouse-Crawford building. Visit them for a winery tour, tasting or food, and wine pairing.
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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.

    Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.

    The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.

    Though Pinot noir enjoys the limelight here, Pinot gris, Pinot blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin blanc and Gamay.

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    Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.

    Tasting Notes for Pinot Grigio

    Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming.

    Perfect Food Pairings for Pinot Grigio

    The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.

    Sommelier Secrets for Pinot Grigio

    Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.

    UCW16014_2002 Item# 59914

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