Members are granted exclusive access to our limited production wines, receive invitations to winery events, and enjoy savings on wine purchases throughout the year. We are pleased to present our May wine club shipment wines.
The 2019 vintage season started late following a long winter; with snow on the ground into early March. Pruning of the vines was delayed by about a month creating a busy spring in the vineyards. Spring’s weather was normal; the growing season began good flowering and set in the vineyards followed by a moderate summer with minimal heat spikes. While moderate, summer average growing temperatures were slightly above the 20-year average, which continued into a cool September, helping create expressive flavor, color, and acidity in the wines.
The first fruit was in the winery on the 3rd of September with the last lot being brought in on the 20th of October. Harvest came to an abrupt end in early to mid-October due to hard frosts. The 2019 vintage produced wines of excellent flavor, color and structure for most varietals. Sites with lower crop levels and warmer conditions fared very well. The standouts for Seven Hills in this vintage were Whites, Roses, and most Bordeaux varietals.
2019 Pentad
Walla Walla Valley
The 2019 vintage season started late following a long winter; with snow on the ground into early March.
Pruning of the vines was delayed by about a month creating a busy spring in the vineyards. Spring’s weather mild; the growing season began good flowering and set in the vineyards followed by a moderate summer with minimal heat spikes. Average growing temperatures were slightly above normal through Summer, but gave way to a cool September, creating ripe fruit with expressive flavor, color, and acidity. The first fruit was harvested on the 3rd of September with the last lot being brought in on the 20th of October.
Deep ruby in color with pronounced aromas of black cherry and marionberries with subtle aromas of dried tobacco leaf, star anise and dark chocolate. Medium plus body with a lush texture and depth of flavors are led by flavors of Bing cherry, raspberry and tobacco leaf with hints of vanilla bean and cardamon. Firm tannins carry throughout the wine with supported acidity bring great length to the mouthfeel. Ideal drinking is 3–15+ years.
2019 SHW FOUNDING VINEYARD MERLOT
Walla Walla Valley
The 2019 vintage season started late, with snow on the ground into early March. Pruning of the vines was delayed by about a month creating a busy spring in the vineyards. Spring’s weather remained mild and the growing season began with good flowering and fruit set in the vineyards followed by a moderate summer with minimal heat spikes. Average growing temperatures were slightly above normal through Summer, but gave way to a cool September, creating ripe fruit with expressive flavor, color, and acidity. The first fruit was harvested on the 20th of September where we hand-harvested choosing only those cluster that had reached maturity, we followed up with a second pass through the vineyard for a final pick on September 30th.
The wine has a medium ruby color with pronounced aromas of fresh-picked blackberries and Marionberries into subtle notes of cobbler crust, bay leaf and vanilla bean. The palate has a medium body structure with flavors of plum, currant and raspberries followed by hints of vanilla bean and cinnamon sticks on the finish. This wine pairs well with many foods due to medium body and balanced acidity. Try it will beef bourguignon or New York strip steak. For a non-meat dish try roast acorn squash filled with wild rice. Lovely now, this wine will continue to evolve with cellar aging for 10+ years.
2015 CIEL DU CHEVAL VINEYARD
Red Mountain
This wine is our 15th vintage from the famed Ciel du Cheval Vineyard on Red Mountain, one of the oldest and most proven vineyards in the Northwest. Each varietal was picked and vinified separately and blended early during the winter succeeding harvest. The wine then goes back to barrel for an additional year and a half before bottling. We believe that this early assemblage allows for the wine to be less a composed wine of its varietal parts and more a singular representation of place.The wine is a deep red color, transitioning to magenta around the edges.
The nose is heavy and brooding, displaying fresh baked blackberry cobbler with hints of earth and spice. The palate is full and opulent, with substantial dusty, chewy tannins well integrated and sufficiently balanced with rich flavors of baked cherry, blue plums, earth and creamy oak. It is delicious now and it will improve substantially in the first few years of cellaring, and will age gracefully for at least ten years.
For more information or to reorder these wines:
Please contact Julie Titus at julie.titus@sevenhillswinery.com or 509-593-6226
Space is limited so book early! Join winemaker, Bobby Richards, on a guided rafting trip through Gorges of the Lower Salmon River.
We are excited to announce that The Kinglet at Whitehouse Crawford will be opening in our beautiful historic building in early 2022. Chef Owner Maximillian Petty of Eden Hill restaurant in Seattle will be at the helm. Chef Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. His fast tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016, 2017 and 2018.
Our team can’t wait for the restaurant opening and are thrilled to offer a sneak peek of Chef Petty’s offerings during our 2019 Pentad Release Dinner on Thursday, November 4th. Join Winemaker Bobby Richards for an unforgettable evening featuring Seven Hills wines paired perfectly with five courses handcrafted by Chef Petty. Tickets are limited and can be reserved by calling the winery at 509-593-6226.
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