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Seven Hills Winery Riesling 2010

Riesling from Columbia Valley, Washington
  • RP90
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Winemaker Notes

It's a delight to offer our very successful off-dry style Riesling from the cool 2010 vintage. The lower alcohol, sweetness and fresh crisp finish are very showy this year. We continue to source from two old sites in the Yakima Valley, with their depth and complexity, with a cooler northern vineyard adding freshness and minerality. Light straw yellow in color, the nose opens with fresh Granny Smith apple, lime skin, and cardamom. The palate is lightly citrus-sweet up front, moving to a crisp, mineral finish. The wine will develop more roundness and richness as the acid integrates, but I find it irresistible now, alone or paired with scallops, Dungeness crab, or other light fare. A very versatile style suitable for a wide variety of occasions.

Critical Acclaim

RP 90
The Wine Advocate

Seven Hills Winery’s new releases include one white wine, a 2010 Riesling made in a Kabinett style with 10.9% alcohol, 1.8% residual sugar, and plenty of natural acidity. Aromas of mineral, citrus, and spring flowers inform the nose of a crisp, refreshing wine that is ideal for use as an aperitif.

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Seven Hills Winery

Seven Hills Winery

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Seven Hills Winery, , Washington
Seven Hills Winery
The McClellan family has farmed in Eastern Washington since 1880. One hundred years later, in 1980, Casey McClellan and his father Jim began planting the now famous Seven Hills Vineyard at the south end of the Walla Walla Valley. After then earning his Master’s degree in Enology from UC Davis, Casey returned to Walla Walla with his wife Vicky to found Seven Hills Winery, the fifth winery in the Walla Walla Valley, in 1988. Casey remains Seven Hills’ sole winemaker to this day.

Seven Hills Vineyard is now regarded as one of the “ten most important vineyards in the world” by Wine & Spirits Magazine. In addition to Seven Hills Vineyard, Casey crafts wines from several of the best, old vine vineyards in Walla Walla and on Red Mountain, including Ciel du Cheval, Klipsun, and McClellan Estate.

Casey’ focus has always been on Cabernet Sauvignon and Bordeaux varietal reds, complemented by limited production of Alsatian varietal white wines. His vision is to produce wines that reflect the terroir of these sites with intense structure and pure varietal fruit character capable of graceful ageing.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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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 temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds 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; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Riesling

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A regal variety of incredible purity and precision...

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

SHR100756_2010 Item# 116288

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