Here’s your Harvest 2017 update:

October 1st:

This year our winemaking interns hail from around the US – Florida, Pennsylvania, Utah, California and Oregon, with a single international student from Italy. Their experience varies, between them they have an average of two harvest seasons under their belts working in New Zealand, France, Pennsylvania and Oregon. This year we have our interns housed on two vineyard sites: Mount Richmond and Goodrich. We are enjoying 12 hour work days, hearty lunches made by Pat Campbell and daily riddles – if anyone has any good ones send them along!

Also on our crew, Elk Cove’s Shirley Brooks, VP of Sales and Marketing. Shirley is taking a “break” from the world of selling wine and managing our sales and marketing team to punch down, sort, rack and clean.

October 23rd:

We’ve brought in 90%+ of our fruit so far with some record-breaking days. Wednesday October 9th was our biggest day ever, with 110 tons landing on the crush-pad in one day. That’s enough fruit to produce 6,600 cases cases of wine. At 800 grapes/bottle, that means over 63 million grapes!

November 2nd:

November is upon us & we finally are getting a chance to catch our breath. All fruit is now in the cellar with red ferments bubbling away in open tanks and white ferments undergoing slow cold fermentation in closed tanks.

This harvest has been a classic Oregon vintage with plenty of sunny days and refreshingly cool nights only interrupted by rain a few times in late September and mid-October.

With over 40 vintages under our belt and amazing hillside vineyards we were able to pick the right harvesting windows and pick beautifully ripe fruit. Even at this very early stage we are seeing ripe tannins, fully developed flavors & classic cool climate freshness in all the wines. As always it is really too early to make any pronouncements on the vintage so stay tuned!

We got our hands dirty at IPNC, diving into the three dominant soil types of the Willamette Valley!

“Elk Cove is one of the Founding Wineries of the International Pinot Noir Celebration (IPNC) held in Oregon each Summer and it is by far the best wine event on the planet!

Educational, inspirational, and super-fun, this Pinot Celebration brings together the best winemakers from Burgundy, Oregon, California as well as top folks from New Zealand, South Africa, Chile, Germany, Australia (too many to list) for a weekend of seminars, tastings, sharing of ideas and amazing meals in the relaxed collegial setting of Linfield College in McMinnville.”

-Adam Campbell, Elk Cove Vineyards Owner & Winemaker

Our 2017 IPNC seminar at the Elk Cove Winery Estate explored the three main soil types of the Northern Willamette Valley: Willakenzie, Laurelwood & Jory.

On a knoll overlooking some of the oldest vines in the Willamette Valley, our winemaker Adam Campbell was joined by three International and American Pinot Noir winemakers for a blending seminar exploring the relationship between soil and aromatics and fruit expression. We tasted barrel samples of our La Bohème (Willakenzie/marine sediment), Five Mountain (Laurelwood/windblown silt) and Clay Court (Jory/volcanic clay) vineyards. IPNC guests then tried their hand at crafting the perfect blend!

Curious how soil affects wine? Our IPNC Soil Trilogy is a great way to experience three wines made with the same varietal, by the same winemaker, our own Adam Campbell, from grapes grown on each of the three primary soil types here in the Willamette Valley. We are very fortunate to farm Pinot Noir on each of the three major Willamette Valley soil types: Willakenzie (marine sedimentary), Laurelwood (windblown silt) and Jory (volcanic clay).

What is the signature of soil types in Oregon’s Willamette Valley? This is your chance to find out first-hand and taste for yourself.

Our Single Vineyard Wines are made in small runs, this offer is only available while supplies last.

Buy the Trilogy >

On July 9th we hosted our Roosevelt Club Members for our annual BBQ. Thanks to everyone who made this event possible: Elk Cove staff, our Volunteers from the Forest Grove Swim Team and Pacific University Cheer, Harvey Brindell and the Table Rockers, Jessica Hansen of Middleground Farms, Zeph Shepard of Proletariat Butchery, Parties By Inez and most importantly our wine club members!

We’ve been featured on Grant’s Getaways! Grant McOmie is one of Oregon’s favorite travel journalists and we are honored to be included on this feature on the Oregon Wine Country Electric Vehicle Byway, otherwise known as Plug & Pinot.

You can explore many Oregon travel destinations with Grant on the Travel Oregon website as well as at

Spring Growth BannerA lot has been happening this spring! Here’s what’s been going on at Elk Cove over the past three months.

In the Vineyard:

We officially have 100% budbreak. We’re still about 2 weeks behind our average year so we anticipate a later harvest than in 2016. On a warm day this time of year you can almost watch the vines grow, they’ll gain an inch or more in height in 24 hours!

Travis and the vineyard crew have planted an additional 10 acres of Pinot Noir (Adam’s favorite Dijon clone 777) at Mount Richmond Vineyard. We still have a bit more room for planting at Mount Richmond. This is our largest vineyard site just outside the town of Yamhill, Oregon.

We’ve been mowing or disking in our cover crops. These grasses and legumes help us retain soil moisture, balance soil fertility and prevent erosion.

In the Winery

Winemakers Heather and Adam are tasting every single barrel in the cellar, some more than once! We can laugh about what a cushy job this is, but it’s real work trying to maintain your palate all day. Heather says peppy music is essential. They are choosing blends for each of our Single Vineyard Pinot Noirs as well as our Willamette Valley Pinot Noir.

Bottling of our 2016 white wines (and our 2016 Rosé) is finished! Our 100% Pinot Noir Rosé, Pinot Gris, and Estate Riesling have all been released but it will be another year or so before the 2016 reds are available.

In the Tasting Room

We recently hosted members of our Roosevelt Club for our Spring Dinner. Chef Jessica Hansen of the Kitchen at Middleground Farms did a great job with the menu and Kari and Katherine presented Roosevelt magnums to 12 members who’ve been in our Wine Club for 10 years or longer.

Katherine, Elissa and the Tasting Room crew are gearing up for Summer. Oregon has such beautiful weather in June, July and August so we expect a lot of visitors in the coming months. We’re especially excited about our collaborative event with the Portland Opera, Opera in the Vineyard as well as our sister winery Pike Road Wine’s Eclipse Party.

Here are a few photos of the spring season:

In their largest blind tasting ever, Portland’s had 12 local wine experts evaluate more than 1,200 bottles to discover the state’s best wines. You can peruse the complete results here. Our 2014 Mount Richmond Pinot Noir made the list, coming in at #42:

“Plum and nectarine. Black cherry. Big and robust. Pair with: grass-fed-beef burgers” – Portland Monthly, October 2016

Portland Monthly Magazine is a great source for what to eat, drink and do in the greater Portland Area and is found at the checkout stands and by subscription. This review will post in the October 2016 issue of the magazine.

Riesling Revival is a celebration of Oregon Riesling that doubles a poolside welcome to members of the wine trade on their first day of Oregon Pinot Camp.