To understand what makes Seven of Hearts|Luminous Hills so special we need to "briefly" travel to France where "Wine Country" traces back as far as 600 BC (when the city of Marseilles was a Greek colony). The French approach to producing great wine is less about flashy villas and rockstar winemakers and more about the grapes, the grapevines, the soil, and the climate.
The word is terroir, a beautiful singular term that encompasses all forces affecting the grapevines and their fruit. Incorporated by this is the earth beneath the vineyard, its geographical location, the weather, and the grape variety or varieties. It is the difference from region to region and even from vineyard to vineyard.
Over the centuries the French vigneron (note this means winegrower, not winemaker) developed techniques and methods that bring out the characteristics put into a wine by its terroir. Interestingly, as noted in Byron's Seven of Hearts blog, it actually takes more work to do less to the grapes, to let them tell their story rather than imparting one upon them. This would be the difference between gently coaxing the subtle natural flavors out of farm fresh produce versus over-seasoning and deep frying it till it had the taste and texture of every other over-seasoned deep fried dish.
In his post "What Makes Pinot Noir Special?" Byron writes:
In his post "What Makes Pinot Noir Special?" Byron writes:
Aside from silkiness and finesse, layers and texture, nuance and subtlety — complexity — what is it that makes Pinot noir so special? My answer would be its unique ability to tell you where it was grown, to express very clearly the time, place, and conditions under which it was grown. Yes, there are other grapes that do this to varying degrees, but Pinot noir — when allowed — seems to tell this story particularly well.
Before I understood any of this, the concept of "Burgundian" style Pinot, which is what's produced here, made little sense. I'd heard of Red Burgundy (Pinot Noir) and White Burgundy (Chardonnay), but didn't quite grasp that burgundian style Pinot if done right shouldn't taste exactly like a Red Burgundy, it should have the characteristics of it's own terrior. It's always possible that my logic is flawed (a cursory glance at anything I've written's probably proof enough), but I'm drawn to the conclusion that a well produced burgundian style Pinot may be the best expression of what the Willamette Valley's terrior actually tastes like (This is not a claim to this being the "best wine" in the whole valley, as wines are subjectively judged on many different characteristics, but a thought that perhaps this style of wine development gives us more of the grape's voice than the winemaker's).
We first arrived about a year ago on a Monday (a good day to avoid crowds and unfortunately also open wineries). After discovering a few to be closed I decided to call Seven of Hearts before making my way to Carlton. Indeed this was also their rare day off. This was my first introduction to Byron, and while I didn't expect him to be hugely egotistical (they'd just won a double gold for their 2006 Dundee Hills Pinot, but weren't even on the Wine Country map), having traveled through Napa it struck me that even over the phone he came across as an incredibly personable and humble winemaker. Despite our poor scheduling choices, he and wife Dana accommodated the three of us setting up an impromptu private mini tasting. We left ruined for that day, Stoller, Domaine Serene, Sokol Blosser, Aramanta, all beautiful to visit, but their Pinots couldn't touch the gorgeous pure unaffected expressions of Byron's wines.
{insert tape fast forwarding sound}
What a difference a year makes. No longer producing just Pinot, Byron's tastings now include his delicate White Rhone style Roussanne and Viognier Roussanne, his white burgundy styled Chardonnay, and his estate grown Luminous Hills Pinots. After rocking his sold out '06s and complex '07s, he absolutely killed the '08s. With amazing fruit, structure to mature, and layers of flavors, this special vintage beautifully encapsulates the idyllic conditions of its development, what a great year to expand.
The moment he begins to pour Byron's passion is unmistakable. Part renaissance man, part college professor, part geologist, part mad scientist he takes tasters on an educational cross continental journey spanning dijon clones, soil types, and whole cluster fermentation (a process that can enhance the structure, aroma, and flavor of a wine by utilizing the mature stems of whole intact clusters as picked from the vines with no machine intervention, I think). Having left the tech world silicon valley rat race, the success of Byron and his wife Dana's (see Honest Chocolates below) should inspire others to follow their dreams. Just a few years old, Seven of Hearts|Luminous hills received six Oregon Wine Awards and several Indie Winefest selections in 2010 alone (both were based on blind tastings).
Having been blessed to sip through Seven of Hearts' spread several times now I've developed a few favorites. The 2006 Dundee Hills Pinot Noir, I really wish I'd bought more of this before it sold out, drinking beautifully now, I can't even describe how fast this bottle disappeared once opened. Both 2009 White Rhone wines, and his still in barrel Red Rhone (Grenache Syrah) stay tuned. My absolute favorites though are the 2008 Crawford Beck single vineyard Pinot Noir and the 2008 Willamette Valley Pinot Noir reserve. I love the former, made with clone 115, for it's high percentage whole cluster fermentation, beautiful long finish, and dark fruit. The later is the ultimate expression of this winery combining the best fruit from the Crawford Beck vineyard with the Pommard and 777 clones found in the sold out Luminious Hills estate LUX. While both are great now, both have the structure and quality to be magic given five to six years.
No fancy villa. No pushy tasting room sales people. No fluffed up winemakers. And even no ridiculous prices (not believing in the ridiculous overcharging occurring up and down the valley, even Byron's reserve can be had for $42 with most bottles ranging in the twenties and thirties, about half to a third of many of the area's more well known producers). Here it's just Byron, Dana, glorious chocolates (see below), and an ever expanding repertoire of beautiful French style wine (that allows the NW's terrior to star), and really that's all there need be.
[special thanks to my talented lil bro who contributed most of the pictures for this post]
Seven of Hearts | Luminous Hills
We first arrived about a year ago on a Monday (a good day to avoid crowds and unfortunately also open wineries). After discovering a few to be closed I decided to call Seven of Hearts before making my way to Carlton. Indeed this was also their rare day off. This was my first introduction to Byron, and while I didn't expect him to be hugely egotistical (they'd just won a double gold for their 2006 Dundee Hills Pinot, but weren't even on the Wine Country map), having traveled through Napa it struck me that even over the phone he came across as an incredibly personable and humble winemaker. Despite our poor scheduling choices, he and wife Dana accommodated the three of us setting up an impromptu private mini tasting. We left ruined for that day, Stoller, Domaine Serene, Sokol Blosser, Aramanta, all beautiful to visit, but their Pinots couldn't touch the gorgeous pure unaffected expressions of Byron's wines.
{insert tape fast forwarding sound}
What a difference a year makes. No longer producing just Pinot, Byron's tastings now include his delicate White Rhone style Roussanne and Viognier Roussanne, his white burgundy styled Chardonnay, and his estate grown Luminous Hills Pinots. After rocking his sold out '06s and complex '07s, he absolutely killed the '08s. With amazing fruit, structure to mature, and layers of flavors, this special vintage beautifully encapsulates the idyllic conditions of its development, what a great year to expand.
The moment he begins to pour Byron's passion is unmistakable. Part renaissance man, part college professor, part geologist, part mad scientist he takes tasters on an educational cross continental journey spanning dijon clones, soil types, and whole cluster fermentation (a process that can enhance the structure, aroma, and flavor of a wine by utilizing the mature stems of whole intact clusters as picked from the vines with no machine intervention, I think). Having left the tech world silicon valley rat race, the success of Byron and his wife Dana's (see Honest Chocolates below) should inspire others to follow their dreams. Just a few years old, Seven of Hearts|Luminous hills received six Oregon Wine Awards and several Indie Winefest selections in 2010 alone (both were based on blind tastings).
Having been blessed to sip through Seven of Hearts' spread several times now I've developed a few favorites. The 2006 Dundee Hills Pinot Noir, I really wish I'd bought more of this before it sold out, drinking beautifully now, I can't even describe how fast this bottle disappeared once opened. Both 2009 White Rhone wines, and his still in barrel Red Rhone (Grenache Syrah) stay tuned. My absolute favorites though are the 2008 Crawford Beck single vineyard Pinot Noir and the 2008 Willamette Valley Pinot Noir reserve. I love the former, made with clone 115, for it's high percentage whole cluster fermentation, beautiful long finish, and dark fruit. The later is the ultimate expression of this winery combining the best fruit from the Crawford Beck vineyard with the Pommard and 777 clones found in the sold out Luminious Hills estate LUX. While both are great now, both have the structure and quality to be magic given five to six years.
No fancy villa. No pushy tasting room sales people. No fluffed up winemakers. And even no ridiculous prices (not believing in the ridiculous overcharging occurring up and down the valley, even Byron's reserve can be had for $42 with most bottles ranging in the twenties and thirties, about half to a third of many of the area's more well known producers). Here it's just Byron, Dana, glorious chocolates (see below), and an ever expanding repertoire of beautiful French style wine (that allows the NW's terrior to star), and really that's all there need be.
[special thanks to my talented lil bro who contributed most of the pictures for this post]
Seven of Hearts | Luminous Hills
217 W. Main Street
Carlton, OR 97111
Carlton, OR 97111
Friday & Saturday, Noon - 6pm
Sunday, Noon - 5pm
Sunday, Noon - 5pm
(971) 241-6548
http://www.sevenofheartswine.com/index.htm
Just as they provide a sweet surprise to the end of a Seven of Hearts tasting here too Honest Chocolates makes a sumptuous addendum. Taking Byron's wine too a new level of delight, Dana's built wine soaked fruit chocolate truffles to perfectly pair with his two premiere pinots.
Dana is every bit the master craftsman, tweeter, and sharp business owner. At the tasting room she has a counter and a small kitchen, but additionally Honest Chocolates also has stand alone shops located in McMinville and Newberg.
Whenever we visit leaving becomes impossible without Dark Chocolate Peanut Butter Cups, Dark Chocolate Rocky Road, and Dark Chocolate Honey Caramels with French Seasalt. Smooth, rich, not too sweet, wonderful and always freshly made (none of that weeks or months old previously refrigerated grossness here).
If you're Chocolate lover (is anyone not?) and are going to visit Seven of Hearts, don't miss grabbing some of Dana's fantastic treats, you'll love them, honest.
Honest Chocolates
Dana is every bit the master craftsman, tweeter, and sharp business owner. At the tasting room she has a counter and a small kitchen, but additionally Honest Chocolates also has stand alone shops located in McMinville and Newberg.
Whenever we visit leaving becomes impossible without Dark Chocolate Peanut Butter Cups, Dark Chocolate Rocky Road, and Dark Chocolate Honey Caramels with French Seasalt. Smooth, rich, not too sweet, wonderful and always freshly made (none of that weeks or months old previously refrigerated grossness here).
If you're Chocolate lover (is anyone not?) and are going to visit Seven of Hearts, don't miss grabbing some of Dana's fantastic treats, you'll love them, honest.
Honest Chocolates
313 NE 3rd Street
McMinnville, OR 97128
503 474 9042
503 474 9047 fax
312 E 1st Street
Newberg, OR 97132
503 537 0754
http://honestchocolates.com/McMinnville, OR 97128
503 474 9042
503 474 9047 fax
312 E 1st Street
Newberg, OR 97132
503 537 0754
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