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.

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.