VIDEO: Clay Court Vineyard
“After 20 years, we were ready to hand things off to Adam.”
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We’re Open!
As of June 1st, we are again open for wine tastings. However, things look a little different around here. Here’s what to expect:
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VIDEO: Adam on KOIN TV’s Thirsty Thursday
Elk Cove Vineyards owner and winemaker Adam Campbell joined AM Extra to talk about changes during the pandemic, how the growing season has been, some of their popular wines and how people can visit.
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Video: Bottling Our Rosé
Check out the wine bottling process at Elk Cove – This is our 2019 Rosé of Pinot Noir going into bottle in February of 2020. The very last part of the winemaking process, careful bottling is essential to ensuring the quality of the wine. Since 1977, we have always bottled our wines ourselves.
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Lockdown Kitchen: Shrimp Tacos with Lime Cilantro Slaw
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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Lockdown Kitchen: Takeout Style Green Curry
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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“Good Wine you can Actually Find”
“Elk Cove’s Pinot Gris is defined by its gorgeous fruit, especially deep stone fruit tastes, subtle strawberry, and touches of orange rind, rosemary and vanilla.”
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91 Points in Robert Parker
especially expressive this vintage, with inviting scents of Bosc pear, white peach, elderflower, green apple and crushed stone with a baker’s yeast hint.
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90 Points – Robert Parker
scented of dried hay, hazelnut, cheese rind and yellow apple with notes of lemon peel, chamomile and baker’s yeast. It’s light to medium-bodied with fresh fruits and good energy, finishing long with refreshing acidity.
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Lockdown Kitchen: Meatballs
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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Lockdown Kitchen: Crispy Chicken Sandwich
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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Lockdown Kitchen: Japanese Milk Buns
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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Lockdown Kitchen: Mushroom Risotto
Each week Chef Amy and her sous-chef LJ will share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
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91 Points – The Tasting Panel Magazine
“Deep ruby color, bright cherry nose; ripe cherry, juicy style, crisp, racy and fresh; long and tangy.”
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94 Points – Tasting Panel Magazine
“Deep ruby color, silky texture, lush and tangy black cherry and spice with hints of toasted oak and vanilla, balanced and long.”
