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2006 Pinot Noir
Seven Springs Vineyard Release Date: 9/2008 Retail Price: $ 42/bottle Availability: 1288 cases Production Notes Seven Springs Vineyard, overlooking the fertile Willamette Valley from its position in the hills west of Salem, produced the Pinot noir grapes for this wine. The grapes were grown on a steep southeast slope, protected from the maritime winds by a fold in the hills. The vineyard blocks were planted in 1988 and 1992. The grapes were fermented in a small tank after two days of cold maceration. The wine aged for 18 months in 40% new French oak barrels and was bottled without fining or filtration.
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Winemaker Notes
In 1988, I produced St. Innocent's first Pinot noir from grapes planted at Seven Springs Vineyard. All of the crops from 1988 - 1990 were limited by poor fruit set. In 1988 and 1989, the fruit from Seven Springs (now called Anden) was blended with Pinot noir from other sites to produce the 1988 Willamette Valley and the 1989 Reserve Pinot noirs. 1990 produced St. Innocent's first Seven Springs Vineyard designated Pinot noir (from what is now the Anden block).
In 1988, St. Innocent commissioned a new block of Pinot noir, planted above the original block, which came into production in 1991. Those young vines were blended with the original block to produce the 1991 Pinot noir, Seven Springs Vineyard and all of Seven Springs Vineyard designated wines through the 2000 vintage. The upper block was expanded again in 1991 with a planting of Dijon clones 113, 114, and 115 on phylloxera-resistant rootstock (3309). St. Innocent was the ONLY winery with Pinot noir made from a blend of both blocks.
The owners of Seven Springs divided the vineyard in 2001. The older, original block, sited lower on the hill, became Anden Vineyard. The upper block, which came into production in 1991, continued to be called Seven Springs. The 2001 and later Pinot noirs, Seven Springs Vineyard, closely resemble the previous Seven Springs vineyard wines. St. Innocent has produced more Seven Springs Vineyard designated Pinot noirs than any other producer. This is our last.
2006 produced wines with great concentration. Moderate crop levels combined with a dry and warm final ripening phase produced berries that were slightly dehydrated and completely ripe. There is an intensity to all of our 2006 Pinot noirs: dark colors, ripe tannins, good acidity, and fully ripe fruit flavors.
Tasting notes
In a vintage of richly fruited wines, the 2006 Seven Springs Pinot noir has remakable finesse, balance, and depth. The nose has red and blackberry fruits with allspice, ginger and white pepper. There is a dusty sub-tone to the aromas that reminds me of wild blackberries picked beside the road. Dark red and black raspberry fruit fruit flavors are layered with hints of mushroom, earthy spices and white pepper. The tannins are soft and rich and are remakably delicate and balanced. The finish is exceptionally long and layered with fruit and spice.
This is wine for game and wild mushrooms - those wild and earthy flavors in the food bring out all the layers in this wine. Roast leg of lamb, duck, cassoulet, hearty beef roasts, and wild mushroom risotto are great matches. When drunk young, this Pinot will benefit by decanting with vigorous aeration 2-4 hours before serving.
I suggest that you either drink Seven Springs when it is young (up to five years from vintage) or wait until it is at least eight years old. In the early years, you will enjoy the freshness of the fruit balanced with its rustic qualities. By waiting longer, aged flavors develop and Seven Springs will increase in both intensity and purity of its components. It will be worth the wait. Seven Springs Pinot noirs will continue developing for 12-15 years.