The Inspired Wine Club June 2009: Trailblazing with Northwestern Wine!

While some may think of apples, baristas and rain when they consider the Pacific Northwest, people who know and love great wine look to this region for some interesting, well-made ones. Yes, California gets most of the west coast wine attention, but Washington and Oregon have seen a significant change in their wine culture in the past 10 years. Washington alone has gone from 75 wineries approximately 12 years ago to literally hundreds, and wine grapes are considered its 4^th largest fruit crop.

Thanks to volcanic eruptions during the Ice Age that created the Columbia Valley, it defies the region’s wet reputation thanks to the Cascade Mountains’ protection. This geological phenomenon traps moisture to the valley’s west, making it an arid environment with long growing seasons and cold winters that apparently keep phylloxera at bay. Sustainable farming, water conservation and biodynamic wineries are in abundance in this region, as these up-and-coming winemakers look at ways to maximize their natural assets. Wine experts talk about this region’s future potential with its perfect terroir, but in truth, the great wines are already here.

Seven Hills 2006 Cabernet Sauvignon, Columbia Valley

From one of the original five wineries in the Walla Walla Valley, this medium-bodied Cabernet is a deep purple-black color. The fruit comes from diverse, complementary sites within the Columbia Valley. The nose shows exuberant blackberry with accents of vanilla and sweet spice – some note hints of dried herbs, as well. A food-friendly wine that obviously is perfect for your best steak, it offers a nice balance of tannins, acidity and fruitiness. The wine is complex, yet approachable and will age well for up to 6-8 years if properly cellared.

Seven Hills 2007 Pinot Gris, Columbia Valley

Pinot Gris is known for its natural brightness and acidity, and this hand-harvested, low-yield fruit from an older site in the Umpqua’s cooler marine-influenced climate definitely fits that description. Most obviously paired with seafood, but also pork or cured meats like prosciutto, this wine brings forth flavors and aromas of citrus, pear, spearmint and fresh-cracked hazelnut. Subtle sweet oak spice and vanilla round out the profile. Finished dry, it has an intense fruitiness that seems to harmonize with the crisp finish. Should age well over the next two years, maturing in the next 9 to 12 months.