This Valentine’s Day, we’re sharing a collection of wines perfectly suited for spreading the love. Dive in below and get ready to celebrate!
2019 Pétillant Naturel
This pétillant naturel (or pét-nat for short) is made entirely from early-harvested Pinot Noir from the Seven Springs Estate. It's made in the Méthode Ancestrale style, meaning that fermentation finishes in bottle and results in small amounts of trapped effervescence. The resulting wine is fizzy, fruit-driven, and super easy to drink. If you love refreshing bubbles that need no occasion for popping, we recommend grabbing a few of these.
2016 Blanc de Noirs
Evening Land’s 2016 Blanc de Noirs begins with Pinot Noir grapes grown in the picturesque and dramatic la Forêt vineyard at the summit of Seven Springs. From harvest to release this wine was raised for six years - four of those on the lees. The final two years allows the mousse to calm and the bead to tighten to a subtle and fine texture. The 2016 Seven Springs Blanc de Noirs is energetic and focused, with bright-fruited aromas and notes of Alpine berries and botanicals. The refined mousse glosses the palate with richness and carries through flavors of citrus, toasted hazelnut skin, and ripe berries to a lively finish.
Inspired by the great (and highly underrated) blended wines of Burgundy, our Passetoutgrain is produced from a co-fermented blend of Pinot Noir and Gamay sourced from the iron-rich basalt soils of Seven Springs. All fruit is farmed organically, biodynamically, and is LIVE certified sustainable. Cooler weather conditions in 2019 allowed for slower ripening of fruit, which in turn, led to high-toned, aromatic wines loaded with complexity. On the palate, this wine shows punchy flavors of ripe cherries, wild red fruits, black pepper, potting soil, and a touch of sweet spice. Lively acidity and smooth, nearly absent tannins lead to a zesty and refreshing finish. We recommend serving this wine chilled for maximum enjoyment.
Our Passetoutgrain was produced using whole-cluster carbonic and native yeast fermentation followed by eight months of aging in barrique. Only 595 cases were produced.