pinot noir & CHardonnay
SEVEN SPRINGS VINEYARD
Situated in the southeastern Eola-Amity Hills, our Seven Springs Vineyard is dry-farmed using biodynamic practices. The Pacific Ocean breeze, volcanic soil, eastern exposure, and high elevation contribute to the natural preservation of the grapes' acidity and enrich the wines with elegant flavors and minerality.
Sixty-five acres were initially planted in the early 1980’s. Today, Seven Springs Vineyard is a 70 acre vineyard. The vineyard's soil consists of iron-rich, volcanic rock with a thin layer of top soil - less than 36 inches right along the volcanic flow line.
Seven Springs Vineyard is LIVE certified and has been fully converted to organic and biodynamic farming practices since 2007.
Coming soon to Texas....
PINOT NOIR & CHARDONNAY
Elegance, purity, & transparency of site
2013 Chardonnay, Cuvée Anne, Eola-Amity Hills
The Cuvée Anne Chardonnay has a texture that comes across slightly oily, with a weight and power that is cut through cleanly with a vivid line of acidity. The flavors are a bit fuller, with yellow peach and Meyer lemon with lots of floral aromatics.
The wine is a blend of old vine Vojtilla Chardonnay, which gives the wine power and texture, with Bieze Vineyard Chardonnay, giving the wine a vibrant fruit quality. The wine was fermented and aged in a new puncheon and four neutral barrels for 11 months with 100% native yeast fermentation and minimal bâtonnage. The wine was blended and finished in stainless steel for an additional 3 months.
2013 Pinot Noir, Cuvee Ruth, Willamette Valley
"The very best.... And all that Jazz...."
Cuvée Ruth is a wine dedicated to the memory of Ruth and Irv Kantor, Our partner Sue's parents. This Reserve Cuvee, is a thoughtful selection of some of our favorite barrels in the winery. The Pinot Noir is a blend of clones from some of our top vineyards including Freedom Hill, Clos de Oiseaux, Bieze and Eola Springs Vineyards. The wine was fermented with indigenous yeasts and aged for 12 months in French oak barrels with 30% of them new. The wine is unfined and unfiltered.
From Ken & Erica.... the story of Walter Scott
We launched the winery 8 years ago on a hope, a dream and two very small retirement funds. Ken and I had both been working in the Oregon wine industry for over 30 years combined, ken on the production and distribution side, myself as a Sommelier and educator. We had met while Ken was selling me wine, and when we got together I encouraged him to follow his dream and launch the label that he had been thinking about for years.
Over the last 8 years we continued to work full time, putting everything back into the business and doubling production each vintage. Today we sit at 3500 cases and are done growing. We both left our real jobs last year, focusing solely on the business and our daughter Lucy.
We make Pinot Noir & Chardonnay and believe that attention to detail in the winery is incredibly important. Our goal is to produce clean, correct wines with tension and grace. We do our best to represent the individual terroir of each vineyard site, translating their personalities and allowing the character of vintage to shine through. We are native yeast fermented, 100% Malo on all wines, fermented dry, aged in oak (fermented in oak on the Chardonnays as well), the pinots may see light filtration, most do not. The chardonnays are fined and filtered to give them more precision and polish the aromatics. We aim for alcohols of 12.8% - 13.5% on all wines, in all vintages.