Evening Land Seven Springs Pinot Noir 2014
I had couple of cars in my life. Big, small, yellow, black, silver – I don’t even remember all of them… But one was my favorite: Volvo C30 in a shade of a precious pearl… Option Summum. Means: “better than ordinary”. Little luxury everybody need.
I reminded my beloved Volvo while reading about Oregon wine some time ago. Viewing bottles from Willamette Valley, suddenly I noticed label with a word: “Summum”. I felt a warmth around my heart and looked for the details. It was a Chardonnay from Evening Land. Very elegant and interesting, as I read. Exactly like my C30.
To my huge surprise, a few days later I went into Some Good Wine – one of my favorite wine shops in Manhattan – and I found Jeremy opened several bottles for tasting. One of them was Seven Springs Pinot Noir 2014 from Evening Land!
Talking to Jeremy I heard somebody was complaining to a guy pouring wines: “Oh noo… I love Pinot Noir, and this one is VERY INTERESTING, but I need something DRINKABLE, from California. The best Pinots are from California, you know?”
That moment I TOTALLY DESIRED to taste this very interesting and UNDRINKABLE Pinot.
And I fell in love for the billionth time in my life. With Monsieur Pinot.
I put my nose into the glass and smelled the end of summer: the sun, the berries, ripe red and black cherries, cranberries… Then I sipped a little and I felt a warm September evening: sitting on a balcony under a soft blanket, eating crackers with cherry preserves and drinking black tea. I imagined all these golden and red leaves on the trees… I thought about a bottle of kirsch – distilled liquor from the fermented juice of cherries that Swiss people use for preparing hot delicious la fondue… All of that closed in one bottle…
Seven Springs Pinot is very interesting indeed. The grapes come from a vineyard planted by famous Oregon wine pioneer Al MacDonald in 1984, so now the vines are more than 30-year-old. The vineyard, located in Eola-Amity Hills AVA, is dry-farmed and biodynamic. Only nature and purity.
Grapes are harvested by hand and then only a part of them – more or less 25% – is destemmed. The rest is fermented as a whole cluster. It reminds me of some traditional Spanish wines I tasted in Rioja. It gives very specific taste and flavor to the wine. Just imagine eating ketchup made from tomatoes processed with stems – do you get it? Green notes in red. Something like that.
After fermentation, the wine is placed into the barrels for 16 months. Only 30% of all barrels are the new ones, made from the French oak. It means the wine will be elegant and delicate, without these harsh oak notes you often find in some bottles. It will bring “first” maturity and it will remove the young wild tannins. First maturity – because this wine can rest in a cellar for about 10 years and it will become even more matured and elegant. And more interesting for sure.
If you want to open it meanwhile, remember to serve the bottle rather cool: 55 F, no more. Higher temperature will make a dull cherry jam from your Pinot. Unless you like Pinot Noir as a jam of course.