Tasting Notes: Powerful aromas of flint and struck match fuse with lime oil, lemon curd, white peach, ginger,
pistachio crème, waffle and woodspice. Crystalline flavors, vibrant acidity, layered with dense, fine textures, all
weightless and lingering.
Seven Springs Vineyard is owned by Raj Parr and Sashi Moorman of Evening Land Vineyards. I am grateful to lease two blocks of non-irrigated Dijon clones growing in volcanic basalt soils between 500?-550? in the South Block. This portion of Seven Springs faces southeast and was planted in 2012. The oldest vines at Seven Springs date back to 1984 – it is easily one of the most iconic vineyards in the Willamette Valley, and for good reason. Seven Springs is farmed organically by Jessica Cortell?s Vitis Terra outfit.
Vintage Notes: Bud break took place during the second and third week of April and was followed by full bloom
around June 10th. The summer was cool, with only a few days above 90ºF. Atypical summer showers and higher than
average humidity created mildew pressure during the summer. This was followed by low pressure systems in
September and October – 2.25 inches of rain fell between the second week of September and the first week of
October. Both blocks of Seven Springs were hand-picked on September 26th, 2019 around 20.5ºbrix.
Vinification Notes: The upper block was crushed into the press and pressed hard, browning without sulfur for the
first 12 hours of settling. The lower block was pressed wholecluster slowly and was sulfured in the press pan until the
hard press, which was never sulfured. Both lots were lightly chaptalized and started fermentation in steel with full
solids. Ambient yeasts completed primary fermentation in French oak within two to four weeks with very high levels
of reduction. After one year in oak, four distinct lots of Seven Springs were racked to stainless steel based upon
malolactic completion. I inoculated with cultured bacteria as needed. The final blend of all four lots has 33% new
French oak and was made in late December 2020, when the wines were racked off of lees and sulfured. Cold
stabilized, filtered and bottled at 18 months, in March 2021.
Light, bright yellow. An expansive, complex bouquet evokes fresh citrus and orchard fruits, oyster shell, vanilla and white flowers, and a hint of fennel emerges with air. Sappy, penetrating and lively on the palate, offering nervy Meyer lemon, pear, ginger and toasted brioche flavors that deepen and spread out slowly on the back half. Powerful and well-concentrated yet lithe, finishing with superb energy and lingering floral and mineral flourishes. 95pts
— Josh Raynolds-VINOUS