Throughout Oregon's Willamette Valley, 2021 is considered an outstanding vintage. It was a year free of smoke in the northern Willamette (where the better Pinot Noirs and Chardonnays are grown), and is shaping up to be the best in recent memory. It is stylistically similar to 2017 and 2019, but with that added lift, and freshness. Even Erin Brooks, respected critic for The Wine Advocate, recent wrote that "Early releases from the 2021 vintage are highly promising", and "their inherent power suggest the wines will be worthy of moderate to extended cellaring."
In the winter of 1974, a herd of 40 Roosevelt elk bedded down in the clearing by the Campbell family's trailer. Their presence, along with the protective bowl shape of the property, inspired Pat and Joe Campbell to name their property Elk Cove Vineyards. They are true stewards of the land and farm with respect, which in turn helps winemaker Adam Campbell to produce fantastic wines. Their vineyards are certified Salmon Safe, utilize cover crops instead of synthetic fertilizers, and they dry farm.
All of Elk Cove's Pinot Noir fruit undergoes the same meticulous vineyard management and gentle handling through a gravity flow system, thus achieving the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noirs. Their Willamette Valley blend is comprised of fruit from all six of their vineyard sites, comprised of Pommard and Dijon plant material that shows the softest, most approachable drinking style Elk Cove makes. Some of these vines are 45 years of age, which equated to low-yielding, but highly-complex wines. Each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels for 10 months.
WINE SPECTATOR 92 POINTS - "Plump and generous, with raspberry and cranberry flavors that are accented with forest floor, clove and other dusky spices, finishing with refined tannins. Drink now through 2032."
ROBERT PARKER'S WINE ADVOCATE 91 POINTS - "The 2022 Pinot Noir is composed of fruit from all six of Elk Cove's estate vineyards and was matured in 15% new oak. It's bursting with cranberry sauce, blackberry preserves, cinnamon, underbrush and bitters on the nose. The medium-bodied palate is just as generous, offering concentrated layers of spicy fruit. It has a silky frame, fireworks of acidity and a long, spicy finish."
In the winter of 1974, a herd of 40 Roosevelt elk bedded down in the clearing by the Campbell family's trailer. Their presence, along with the protective bowl shape of the property, inspired Pat and Joe Campbell to name their property Elk Cove Vineyards. They are true stewards of the land and farm with respect, which in turn helps winemaker Adam Campbell to produce fantastic wines. Their vineyards are certified Salmon Safe, utilize cover crops instead of synthetic fertilizers, and they dry farm.
All of Elk Cove's Pinot Noir fruit undergoes the same meticulous vineyard management and gentle handling through a gravity flow system, thus achieving the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noirs. Their Willamette Valley blend is comprised of fruit from all six of their vineyard sites, comprised of Pommard and Dijon plant material that shows the softest, most approachable drinking style Elk Cove makes. Some of these vines are 45 years of age, which equated to low-yielding, but highly-complex wines. Each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels for 10 months.
WINE SPECTATOR 92 POINTS - "Plump and generous, with raspberry and cranberry flavors that are accented with forest floor, clove and other dusky spices, finishing with refined tannins. Drink now through 2032."
ROBERT PARKER'S WINE ADVOCATE 91 POINTS - "The 2022 Pinot Noir is composed of fruit from all six of Elk Cove's estate vineyards and was matured in 15% new oak. It's bursting with cranberry sauce, blackberry preserves, cinnamon, underbrush and bitters on the nose. The medium-bodied palate is just as generous, offering concentrated layers of spicy fruit. It has a silky frame, fireworks of acidity and a long, spicy finish."
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