The Wines

Potpourri, mountain black cherry, winter spices, rosewood: These are just a few of the aromas that saunter out of the glass and into the senses with this vintage of estate Pinot Noir.

A twist of spice tingles beside crackling acid; together they are the frame for juicy fruit and tannins that linger through a finish paved with minerality.

Coming from a single plot of our oldest own-rooted pommard clones; what an intoxicating wine. Chockablock with ripe red fruits, sous bois and just the right dose of new French oak. 

In between looking and tasting are Seven Springs’ classic aromas: yellow tree fruits à la Meyer lemon, Asian pear, Golden Delicious; with subtle white flower and salted pie crust accents.

Drawn from old-vine Dijon clones at Seven Springs, this Chardonnay balances layered richness with the site’s signature volcanic minerality and finesse. It will please both ardent traditionalists and those who look to Oregon’s new frontier.

96 pts, Decanter

Grown on the rocky volcanic soils atop Seven Springs, this Chardonnay captures precision and power in equal measure, with vivid fruit, floral nuance, and a mineral-driven finish. 

94 pts, Wine Spectator

Bright and aromatic, this Gamay Noir bursts with red berry, spice, and citrus notes, finishing with supple tannins and a lift of volcanic minerality. A favorite among our team.

Medium-bodied and forward, juicy red fruit seesaws with loamy earth through the tense finish.

Passetoutgrain is produced from a co-fermented blend of Pinot Noir and Gamay sourced from the iron-rich basalt soils of Seven Springs.

Our newest cuvée: A lively blend of Chenin Blanc and Chardonnay, bursting with fresh apple, bergamot, and ginger over a bright, mineral-driven finish.

Vibrant and textured, this Chenin Blanc shows layers of beeswax, pineapple, and honey balanced by bright acidity and a long, lively finish. Only 48 cases produced.

Warming aromas of apple of apple butter and Maldon on toast balanced by a cool stoniness play well on the palate, which is flush with energy, almost pulsating on the teeth with just persistent, mouthwatering zest and a hint of spritz.

Impenetrable aromas of purple sage, blueberry coulis, peppered jerky and bark spices that plume from the glass.

The nose and palate bear this out, as white strawberry, tangerine peel, puff pastry and delicate mineral aromas lead to a taste of supple texture with citrusy, almost perfumed qualities and a real punchiness.

A nutty, creamy quality comes through on the palate, which is delightfully brisk but not so awash in bubbles as to miss intense minerality and texture from the lees, all of which wrap up in a mouthwatering lemony snap.