Deep, brilliant garnet in color, the nose is voluptuous and broad showing red and black fruit at first and then opening into floral notes of rose and lavender with hints of cardamon and dried boletus. The palate is seamless with deep fruit flavors of blueberry and sour cherry cobbler, hints of rosemary and a very fine texture throughout. The finish is precise and direct, sustained by mineral notes and lingering fruit flavors, in the classic Seven Springs Vineyard style.
Our 2011 Seven Springs Pinot Noir is a representation of the vineyard in its entirety – from every diverse corner of our magical site. The wine is primarily produced from old-vine, own-rooted Pommard clones and upper sections of 777, 114 & 115 clones. The grapes were hand-picked, hand-sorted, de-stemmed and began to ferment naturally after a 4-5 day cold soak in our open top oak and concrete fermenters. Gentle punch-downs were performed twice daily throughout fermentation to help soften the extraction of tannins. The wine was barrel-aged in French oak (30% new) for 16 months. Our Seven Springs Pinot Noir was bottled unfined on April 14, 2013.
Spring was delayed, after a mild winter, until early June by cooler-than-normal temperatures in the Willamette Valley. The conditions delayed budburst and resulted in a late bloom; we saw a very quick and even set throughout the vineyard which produced both good-size clusters and berries. During the cool summer, classic Willamette Valley clouds dissipated into sunshine by midday and we enjoyed highs into the low eighties. A green harvest at veraison restrained the yields to favor ripening and flavor development. The grapes retained good acid levels in 2011 and fruit flavors developed beautifully during the extended ripening months of September and October. We hand- harvested late into October under great weather conditions; we had all fruit in just before the winter rains arrived.