Our 2017 Pinot Blanc has received a 92 point rating from Wine & Spirits Magazine:
“A brisk pinot blanc, this leads with tart lemon notes and a pronounced whiff of minerals, as if chalk dust were rising from the glass. There’s marvelous tension between the wine’s green apple crispness and rounded texture, reined in by fine acidity. Exciting stuff for something on the green side, like scallops with arugula pesto.” – Patrick J. Comiskey
This is the highest rating so far for our Pinot Blanc, an unusual varietal in the Pacific Northwest, but one that we’re really excited about. Learn more about Pinot Blanc here.
“From a vineyard on the western edges of the Yamhill-Carlton AVA, this displays classic Elk Cove generosity-of briary fruit, of accessible richness, of caramelly oak. Dark, juicy and robust, with a mildly floral grip of tannins, it’s youthful, deserving of a couple more years in the cellar before serving with Arctic char. 90 Points ”
This review posted in the December 2017 issue of the magazine. It will also be featured in their “Best US Pinot Noirs” list in April, 2018.
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
“From a 30-acre vineyard planted in 1978 by the Ponzi family and purchased by the Campbells in 2005, this savory red starts off dark and turfy. With air, a dark cherry core of flavor takes hold, lent focus and flavor by stony, mineral tannins. It has the stuffing to age, if you can resist opening it.” – Patrick J. Comiskey
This review posted in the February 2016 issue of the magazine.
“Light, fresh and lifted, this shows off the best aspects of the vintage. It’s a woodsy red with a dried-cherry scent, accented with a bit of leather. Its flavors are frisky and fresh, acids and tannins working together to forge plenty of movement and charm.” – Patrick J. Comiskey
“Suave when first poured, this wine’s scent of dark cherries and an earthy bottom note keep it grounded and seductive. The palate is a quiet marvel of succulence, ripe and high toned at once. Its cherry fruit gives way to pomegranate before shifting back again, with mildly savory, mildly bitter tannins. For a duck breast, simply seared.” – Patrick J. Comiskey
Our 2012 Willamette Valley Pinot Noir was awarded a 90 points rating in Wine & Spirits Magazine in their August, 2014 issue. It’s also been recommended by the magazine as a “Best Buy”.
“This wine’s dark cherry aromas are supported by a pronounced oak frame, as dark as bitter chocolate. It’s intense and brooding, with oak playing more of a supporting role in the texture and flavor. Cellar and let the wood settle for a year.” – Wine & Spirits, August 2014
“Scents of beef consommé and smoke suggest a fairly oaky profile, but there’s ample fruit to carry it. After a day of air, this Oregon wine resembles the supple, open richness of a pinot from the Russian River. For grilled pacific salmon.” – Patrick J. Comiskey, Wine & Spirits Magazine (August, 2013)
“Scents of black cherry and chocolaty oak suggest this will be a rich wine, and the dark red-fruited flavors bear this out. But the wine comes into focus in a lively finish, with a hint of fruit blossom and mouthwatering acidity. It has the fine-boned elegance to pair with grilled salmon.” -Patrick J. Comiskey
We are proud to have been chosen as a Wine & Spirits Winery of the Year!
The honor, published in Wine & Spirit’s 27th Annual Buying Guide, is based on top scores over the past year. In 2013 Wine & Sprits gave Elk Cove wines some excellent scores including:
93 Points: ’10 Clay Court Pinot Noir
92 Points: ’10 Willamette Valley Pinot Noir
92 Points: ’12 Willamette Valley Pinot Gris
According to Wine & Sprits, Elk Cove is “known for generous, finely made pinots” and has been able to increase quality through “greater control over its vineyard sources”. We agree!
Five other Oregon wineries were also honored: Adelsheim, Bergstrom, Cristom, Domaine Drouhin, and J. Christopher. This is a great showing for a selection of the top 100 wineries in the world. The world is taking notice : some truly great wines are coming out of Oregon.
“Mouthwatering and brisk, this succulent gris has the scent of apple blossoms, its flavors giving the impression of a slice of crisp apple spritzed with lemon. A summer refresher, or a good pairing with petrale sole.”
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)
92 Points “Adam Campbell’s estate wine is crisp, lithe and varietally spot-on, with a mild, peachy scent and a touch of fusel that gives the wine complexity. Its flavors are lean and lemon-bright, with a green apple core and slightly yeasty, biscuity flavors.” (March 31, 2007)
92 Points Best Buy. “This wine’s aromas are brisk and lifted, with elements of lemon curd and green apple. Its flavors are bright, lemony and firm, with a rippling acidity to guide the finish.” (February 28, 2011)
91 Points 3 Star Award “The scent of a juicy Barlett pear leads into distinctive pear-like flavors, and there’s grip to help those flavors last.like a delicate, well-preserved fresh fruit; drink it up.taste the cool rains of Willamette.” (March 31, 2002)
89 Points “One note, but the note is pure and honest – the fruit here is clearly grown to peak ripeness, but not pushed over the top. Scents of malt grain and saucy apple fruit have a straightforward appeal, lined with a firm, persistent acidity. Great on its own, this would also serve as a simple foil for roast chicken.” – Patrick Comiskey (July 31, 2004)