Our 2013 Pinot Blanc got top marks from Great Northwest Wine:

“Few in the Pacific Northwest are as devoted to Pinot Blanc as the Campbell clan, and there may be none as talented working with it year after year — especially in a trying vintage. Estate vineyards young and two-decades old come together for this stunning and complex white from Wine Press Northwest’s 2007 Pacific Northwest Winery of the Year. The nose is filled with juicy peach, ripe pear, dried pineapple and quince, along with touches of cardamom and honey. It’s rich and round on the entry with its flavors of fresh-cut pineapple and honeydew melon before pink grapefruit creates beautiful balance acidity and minerality adds to a graceful finish. Outstanding!” – Eric Degerman and Andy Perdue

Our 2013 Pinot Blanc received 90 Points from Wine Enthusiast Magazine:

“This lovely wine shows perfect physiological ripeness, with high acidity intact. Melon and white peach fruit flavors anchor a snappy, fresh, all-stainless style.” -Paul Gregutt

When the temperature reaches into the 90’s, even habitual Pinot Noir drinkers might need something more refreshing…  Sunset Magazine recommends our crisp 2013 Pinot Blanc:

“We never dismiss a good gin and tonic.  But it’s entirely possible to enjoy a nice class of wine when the weather gets warm… For white wine, choose crisp over oaky or buttery. Pinot blanc is a great refresher too, like the 2013 produced by Oregon’s Elk Cove Vineyards ($19).  For us, the hotter the weather, the colder we like our white wine.” – Sunset Magazine, July 2014, pg 106

Our 2012 Pinot Blanc  received 90 points from Wine Enthusiast Magazine.

“Melon and apple fruit flavors are lightly buttery, fresh and spicy.  The underlying minerality adds textural interest to this light, elegant and stylish offering.” – Paul Gregutt

This review was posted in Wine Enthusiast’s Buying Guide in June, 2014.

Pinot Blanc Willamette Valley:

“…try any one and know that they’ve got the essence of Oregon captured in all of their wines. The Pinot Blanc is clean, crisp, and beautifully aromatic. Lean and racy, it provides a wonderful accompaniment to shellfish.” – Kristin Kowalski (September 1, 2009)

2011 Pinot Blanc Willamette Valley:

8 Wines under $20 – that you can actually find — The Wine Insider’s Guide Hall of Fame. “A classy chardonnay substitute.” (October 1, 2012)

2004 Pinot Blanc Willamette Valley:

88 Points “Soft and round, with a tinge of apricot to the citrus and apple flavors, persisting well. Drink now.” – Harvey Steiman (April 30, 2006)

2008 Pinot Blanc Willamette Valley:

Excellent! (January 1, 2010)

2009 Pinot Blanc Willamette Valley:

Excellent! “Few other wineries in Oregon approach this variety with as much dedication. Aromas of Golden Delicious apple, jasmine, orange blossom, lemon peel, chalkboard dust and a dab of petroleum jelly. It’s a smooth delivery of more apple, lemon chiffon and pineapple with orange pith, almond and fennel in the farewell.” (December 31, 2010)

2004 Pinot Blanc Willamette Valley:

89 Points Buying Guide. (July 31, 2005)

2005 Pinot Blanc Willamette Valley:

89 Points “There’s a nice, melony center to this wine, with suggestions of lightly spiced pears and green apples. The fruit is lively and pure, and the wine has a nice lift to it. The spices kick in at midpalate and carry through a long and thoroughly satisfying finish. Very good winemaking in an elegant style; the alcohol clocks in at a sensible 13%.” – Paul Gregutt (August 31, 2006)

2006 Pinot Blanc Willamette Valley:

90 Points Editor’s Choice. “Supple, spicy and loaded with tangy stone fruits, this outstanding offering shows that Pinot Blanc can develop some pleasing fleshiness when handled well in Oregon…. well-blended streaks of pear, apple, white peach and tangerine. The fruit is plush and nicely supported with crisp acids. A resonant spiciness carries the finish.” – Paul Gregutt (March 31, 2008)

2007 Pinot Blanc Willamette Valley:

89 Points “Elk Cove’s tangy, spicy Pinot Blanc is closer to Alsatian style, in that it is bone dry, racy, and brings more herbal character than some of the riper, more tropical versions made in Oregon. This is a graceful and balanced wine, especially suited to pairing with shellfish.” – Paul Gregutt (November 15, 2008)

2008 Pinot Blanc Willamette Valley:

88 Points “Elk Cove’s Pinot Blanc is brings nicely defined flavors of melon, cucumber, lemon verbena and a bit of green pineapple. The balance is just right, and the flavors perfect for a wide range of seafood.” – Paul Gregutt (December 15, 2009)

2005 Pinot Blanc Willamette Valley:

88 Points “A soft quince-blossom scent leads into sweeping apple flavors, a fine wine to enjoy in the summer sunshine, or with roast langoustines.” – Patrick Comiskey (July 31, 2006)

2006 Pinot Blanc Willamette Valley:

90 Points “February 2008 Wine of the Month! This spot-on blanc is as focused as a beam of light, with aromas of biscuits and quince. The fine, almost racy palate suggests apricot, firmed up by a fruit-skin grip. Pour with a bowl of gnocchi and wild mushrooms.” – Patrick Comiskey (February 28, 2008)

2004 Pinot Blanc Willamette Valley:

90 Points “Is Elk Cove’s 2004 Pinot Blanc the finest produced to date in Oregon? Most likely. Its spice-laden mineral nose leads to a hugely flavorful core of rich apples, pears, and spices. This seamless wine is a superb value and has a terrific texture which brings to mind liquid velvet.” (June 30, 2006)