The goal of Seven of Hearts is to produce fine wines that truly reflect their terroir – vintage, site, soil and clone.

We achieve this by not over manipulating. We use native yeast in our red wines, and whole cluster fermentation when appropriate to accentuate layers and complexity. We work with fourteen to fifteen different vineyards in the Willamette and Columbia Valleys , farmed to our winemaker’s direction. Every vineyard, every vintage, requires different decisions. Our goal is to never make the same wine twice, by allowing the wines to reflect the unique qualities of each vintage’s time and place.

No matter how large we get, our philosophy is that everyone will have hours in the tasting room to meet with the people who love our wine.

Our winemaker, Byron, is usually in the tasting room on weekends happily talking about his wine, his process and his work.

Good wine is for everyone.

“I’m basically willing and wanting to sell wine to any type of customer, except three (under age, alcoholics, and anyone with a medical condition that shouldn’t drink). They include young, old, men, women, straight, LGBT, cowboys, stock-brockers, democrats, republicans, religious, non-religious, educated, uneducated, cat lovers, dog lovers, Texans, Utahians, rich, poor, Ferrari drivers, Yugo drivers, red wine drinkers, white wine drinkers, purple people, green people, blue people, etc., etc. It’s one of our tenets in the tasting room (and really anywhere): treat all your potential customers exactly the same.

Our wine club, in particular, is designed to appeal to the broadest possible audience, with the flexibility we offer. It works.” – Byron Dooley, winemaker

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