“Pale to medium ruby-purple in color, the 2015 Pinot Noir Clay Court has a pretty fragrance of lavender, rose petals and black tea over a core of pomegranate and raspberry preserves, plus a hint of underbrush. Medium-bodied, fine, fresh and elegant in style, the intense red fruits are complemented by gentle earthiness and it finishes with an herbal lift. Drink dates: 2017-2023. 92 points” – Lisa Perrotti-Brown
According to Wine Advocate Magazine, a rating of 90-95 is only given to “an outstanding wine of exceptional complexity and character. In short, these are terrific wines.”
“Pommard and Dijon clones planted in 2001 fuel this tasty wine. Its dusty plum and black cherry fruit carries a touch of dark chocolate, all framed by firm yet polished tannins. Built to age, it can be enjoyed now with a good decanting.”-P.G.
This review will post in the October issue of Wine Enthusiast Magazine and at winemag.com. According to Senior Tasting Director Joe Czerwinski, Wine Enthusiast blind tastes wines for review and rates their wines according to a 100 point scale:
Classic 98-100: The pinnacle of quality.
Superb 94-97: A great achievement.
Excellent 90-93: Highly recommended.
Very Good 87-89: Often good value; well recommended.
Good 83-86: Suitable for everyday consumption; often good value.
Acceptable 80-82: Can be employed in casual, less-critical circumstances.
Wines receiving a rating below 80 are not reviewed.
“A standout among the winery’s single-vineyard selections, this big-boned effort brings flavors of chewy cherry alongside a citrus highlight and a definite underpinning of wet stone and clay. Texturally compelling, it should age gracefully through 2014.” – Paul Gregutt
According to the Wine Enthusiast, a rating of 90-94 points equates to “Excellent. Extremely well made and highly recommended.” This review posted in the August 2016 issue of the magazine.
2013 Clay Court Pinot Noir Five Mountain Pinot Noir Pinot Noir Willamette Valley
Three Elk Cove wines made Wine & Spirits Magazine’s list of the Year’s Best U.S. Pinot Noirs.
San Francisco based Wine and Spirits Magazine tasted more than 1,140 American Pinot Noirs in 2015. Of those, only 149 received a score high enough to make their Year’s Best U.S. Pinot Noirs so this is a huge honor. Included on the list are:
Wine & Spirits Magazine gave our 2013 Clay Court Pinot Noir a great review of 90 Points. This wine also made their list of the Year’s Best U.S. Pinot Noirs:
“This wine’s dark chocolate scents of oak contrast with its light red, pomegranate-like fruit. The pieces are all here, but they need time to integrate. Then serve with rotisserie-roasted pork.” – Patrick J. Comiskey
Our 2013 Clay Court Pinot Noir received a whopping 94 points and was designated a “Cellar Selection” by Wine Enthusiast Magazine:
“Though the 2013 vintage has generally been deemed a challenging one, this astonishing bottling proves that great wine can be made somewhere in almost any year. This warm and fruity, perfectly structured single-vineyard effort opens with a smooth and supple palate offering strawberry and cherry fruit, defining acidity and superb length. Give it a few hours to breathe and it shows depth, finesse and the ability to age and improve through 2025 and beyond. Cellar Selection.” – Paul Gregutt
This review posted in their October, 2015 issue of the magazine.
“Lithe and expressive, focusing blackberry and cherry flavors into a narrow beam that shines through a thin veil of fine tannins and persists into the long finish. Drink now through 2022.” -Harvey Steiman
“The nose is conservative, slightly reticent at first, then opens with a mixture of red and black fruit, baked cherries, boysenberry and just a faint touch of menthol. The palate is medium-bodied with supple tannin and respectable depth. There is something pleasantly unassuming about this Pinot Noir as in it is not trying to impress, there is no ostentation. It needs another 12 months to fully assimilate the new oak, but then you will have a fine Pinot Noir that should offer a decade of pleasure.” -Neal Martin
“Vibrant and expressive, with a spurt of currant and plum fruit leading a parade of tangy citrus, dusky spice and chai tea overtones that add depth as the finish expands. Drink now through 2022.” – Harvey Steiman
“2012 Pinot Noir Clay Court Willamette Valley($60) Vivid ruby-red. Sexy, expressive aromas of dark berry liqueur, cherry pit, floral pastilles and woodsmoke, with a spicy topnote adding vibrancy. Offers silky, open-knit blackberry and spicecake flavors and a touch of cola that gains strength on the back half. In a fruit-driven, forward style, with excellent finishing clarity and length and supple tannins that come in late. 92″ – Josh Raynolds
“Adam Campbell and his parents purchased this Parrett Mountain property in 2009 — eight years after it was planted to Pommard, Dijon 115 and 777 clones. His folks loved the setting so much they made it their home and built a tennis court, hence the name. Their harvest at 1.75 tons per acre from this stunning vintage explains Bing cherry and dusty blackberry aromatics with cotton candy, minerality and mincemeat. That dark fruit and minerality carries onto the palate with plum skin tannins and pie cherry acidity.” – Andy Perdue
Our 2012 Clay Court single vineyard Pinot Noir received 91 points from Wine Enthusiast Magazine.
“Sourced from a 15-acre vineyard on Parrett Mountain, this displays single vineyard specificity. Entry is surprisingly soft, and (perhaps influenced by the name) there seems to be a pleasing clay-like quality to the mouth feel. Clean blueberry fruit leads into a tasty, balanced finish.” – Paul Gregutt
This review posted in Wine Enthusiast’s Buying Guide in June of 2014.
93 Points Top Oregon Wines “Light and sleek, with appealing raspberry, cherry and delicately meaty flavors, mingling effortlessly against a light veil of tannins as the finish lingers. Drink now through 2018. ” – Harvey Steiman (February 1, 2013)
93 Points Year’s Best Pinot Noir. “Dark and plummy, this has an irresistible mélange of scents that ranges from pipe tobacco to flourless chocolate cake. There’s a dark and inviting purity of fruit to the palate that feels generous and sweet, the tannins informed by fruit rather than oak, giving the wine length and poise. For duck confit.” (April 1, 2013)
90+ Points “Juicy, incisive raspberry and bitter cherry flavors are complemented by notes of licorice and black tea, with a vanilla nuance adding sweetness. Finishes with very good energy and lift, leaving spice and anise notes behind. ” – Josh Raynolds (July 8, 2012)
91 Points “Sleek and supple, striking a lovely balance between floral-inflected black currant fruit and savory overtones of spice and toasted barley. This has depth and refinement. Drink now through 2019.” – Harvey Steiman (January 31, 2012)