# Seven Springs Vineyard Chardonnay (2023)

- **Producer:** Evening Land Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Oregon, United States
- **Style:** Classic
- **Alcohol:** 13.6%
- **Average price:** €37
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, quince, lemon, lime, nectarine, mint, herbaceous, toast, butter, cream, vanilla, honey, almond

## About this wine

Seven Springs Vineyard is one of Oregon's most historic and celebrated heritage sites, originally planted in 1984 by Al MacDonald in the Eola-Amity Hills. Since 2014, the estate has been under the stewardship of winemaking partners Sashi Moorman and Master Sommelier Rajat Parr. The vineyard is dry-farmed and biodynamically managed, benefiting from its position directly east of the Van Duzer Corridor. This gap in the Oregon Coast Range channels cool Pacific winds into the valley each afternoon, dramatically lowering temperatures and allowing the grapes to ripen slowly while retaining exceptional natural acidity.

## Interesting facts

- The vineyard features heritage Meursault Chardonnay cuttings selected by legendary Burgundian consultant Dominique Lafon.
- Seven Springs Vineyard is dry-farmed and biodynamically managed, sitting directly east of the wind-channeling Van Duzer Corridor.
- Winemakers Rajat Parr and Sashi Moorman utilize a short 6-month oak aging regimen to preserve the wine's electric energy.

## Food pairing

This high-acid, medium-bodied Chardonnay pairs beautifully with dishes that match its vibrant energy and subtle texture. The wine's bright acidity cuts through rich, oily fish like salmon and buttery sauces, while its delicate herbal and mineral undertones complement fresh herbs, fennel, and light poultry dishes.

## Wine making process

The winemaking process is designed to highlight the unique volcanic terroir of Seven Springs. Grapes are hand-harvested and sorted in both the field and winery before undergoing a gentle whole-cluster pressing using a Champagne press cycle. After brief settling to remove gross lees, the juice undergoes spontaneous fermentation with indigenous yeasts in once-used French oak puncheons and barriques. The wine completes full malolactic fermentation and is aged for six months in neutral French oak, followed by one month of clarification in stainless steel tanks before bottling.