Our Estate Chardonnay comes from a unique section in the south block of Seven Springs. The wine underwent whole cluster pressing before being racked to once-used French barriques and Stockinger puncheons (500L) for fermentation. The wine remained in barrel for 10 months when it was racked to tank. The wine completed élevage in tank for another 6 months before bottling. The Seven Springs Chardonnay was cold stabilized and lightly fined with bentonite clay before bottling.
The 2018 Seven Springs Chardonnay shows wonderful intensity and concentration indicative of a sunny and dry vintage. The aromatics straddle the line between richness and brightness and the palate begins with a generous texture and closes with a powerful, lengthy finish.
Seven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across our vineyard. This daily cooling, along with our eastern aspect, affords our grapes the luxury of extended time on the vine.
Since its inception, Seven Springs has been dry-farmed. The vineyard is LIVE™ certified and was converted to biodynamic viticulture in 2007. We continue to farm Seven Springs biodynamically, encouraging a healthy and sustainable ecosystem in the vineyard.
Seven Springs is planted overwhelmingly to Pinot Noir, followed by Chardonnay, and Gamay. The oldest own-rooted blocks of Pinot Noir and Gamay are a testament to, and daily reminder of, Oregon’s incredible history and potential. Benchmark Oregon producers have long sourced fruit from Seven Springs and the wines from this vineyard are the most decorated and award-winning wines in Oregon’s history.