Doug Wilder of the Purely Domestic Wine Report recently spent a week in Hillsboro tasting, interviewing and photographing select winemakers of the Willamette Valley. We were honored to be included! Here are Doug Wilder’s reviews of our wines:
2016 PINOT GRIS – 91 POINTS
The nose offers a peach-infused spice with crisp acidity. The palate is rich and bright golden stone fruit, spice and licorice finishing with sweet notes of peach and nectarine. Drink 2017 – 2021.
2016 RIESLING, ESTATE – 93 POINTS
The nose offers tropical spice, coconut, apricot and pineapple. The palate is well-focused crisp white stone fruits in the core with beautifully integrated acidity. Drink 2017 – 2024
2015 PINOT NOIR, ESTATE – 90 POINTS
The nose is a supple yet focused red cherry with notes of warm tangy cranberry. The palate is firm on entry with a silky core of moderately expressive cherry and strawberry. Admirable considering the production level here. Drink 2017 – 2028.
2015 PINOT NOIR, MOUNT RICHMOND – 92 POINTS
Pommard clone depth and spice, cherry with fragrant strawberry and blackberry. The palate is showing firm grip, tobacco, dark cherry and currant. Will age very nicely. Drink 2017 – 2030.
2015 PINOT NOIR, FIVE MOUNTAIN – 92 POINTS
The nose is dark cherry, black raspberry with shadings of black pepper and earth. The palate is a ripe blackberry that fills out the core accented by notes of mint and textured, waxy black cherry. Drink 2017 – 2030.
2015 PINOT NOIR, LA BOHÈME – 91 POINTS
The nose is licorice and spice over a generous dark cherry firmness. The palate is full bodied on entry centered on a core of black plum and cranberry richness. Should mature a bit earlier. Drink 2017 – 2024.
“Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, I launched the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. It is called Purely Domestic Wine Report, AKA pdwr and most of the content is available only by subscription.” – Doug Wilder, PDWR
New employees Taylor and Dane (NOT Taylor Dane) recently interviewed Travis at the top of Mount Richmond Vineyard. Here’s a transcript:
How long have you been at Elk Cove?
It will be 16 years in June.It’s been fun. We’ve done a lot of development in that time. When I started we had 90 acres on 3 properties. Now we’re up to 7 vineyard sites with 360 acres planted.
How much has your team grown?
Back in 2002 we might have had 10 year round on the vineyard crew, now we have close to 40 employees in the fields.
And what’s changed in the vineyards here?
We’ve tried to bring in efficiencies in all of our practices. One point – we use auto GPS in our tractors to lay out our vineyards. Probably 99% of Vineyards in Oregon they lay cables to grid out their vineyards, we use a tractor that drives itself. That certainly wasn’t done in the past.
Tell us about Mount Richmond.
Our ideal site is an inverted bowl on one of these hilltops for various reasons: air drainage, water drainage, everything about it is that much better, even if it rolls a little bit to the north or two the west everything is better. But it’s all site specific, everything is site-specific.
Can you tell us a little bit about the soil?
It’s sedimentary marine, very little top soil. In fact in some places there’s no top soil. It’s fantastic for Pinot Noir. Adam can tell you more about what it does for the wines.
How’d you get your start?
I started as a cellar intern for Ponzi Vineyards and apparently was good enough to stick around to run the cellar for the next two years! Then I transitioned to the vineyard around 98/99 I started running their vineyards and slowly phasing out in the cellar. Ponzi went from 40 acres planted to about 110. In 2002 I guess I decided I wanted a break and left Ponzi and Adam called immediately and sucked me in! I had known Adam a couple of years and I liked the program at Elk Cove and what he was doing over here, so here I am.
Did you have a background in viticulture?
No. You know I didn’t. My dad was in construction and I remember the night Luisa (Ponzi) called me, I was having an argument with my dad over something and I had no real interest in wine. I didn’t have any interest in wine, quite frankly. I was 18 years old. But I was mad at my dad so I said heck yeah I’ll work harvest. Sounds like a great thing – I knew they had Bridgeport Brewing, I wasn’t old enough to drink but I thought “Pizza and beer at some point!” It turned out well, I took a bunch of night classes at Chemeketa and headed down to New Zealand in 1999 and helped Larry McKenna, helped Matt Dicey set up his first winery. It’s been a pretty good ride so far.
That’s a pretty great story. So you’re from Oregon?
I was born and raised in Hillsboro. I have a family member who has a farm in Southern Oregon and I would go down and spend a few weeks with him every summer. So I liked the idea of getting into ag, I just didn’t really have an avenue to do that so I seized the moment I guess.
What about sustainability?
You know, Pat and Adam were really farming things sustainably when I started. Windhill was farmed 100% organically, and we still use Organic Materials Research Institute materials. We use a lot of cover crops to build nutrients and organic material. This crimson clover you see growing will build about 60 pounds of nitrogen per acre. If we incorporate that into the soil it will free up not only nitrogen but also carbon, the building blocks of life. So that’s what we use to feed our plants. We might use a small amount of synthetic if we really have to, but that only happens every 7 years or so.
So what’s happening in the vineyard today?
We have two crews in the vineyard today. What they’re doing now is tipping and tying, making sure we have enough buds to wrap on the fruiting wire. When they do the primary cuts they leave 2 or 3 canes on the plants and then they go through at another pass to tip and tie each vine.
Tell us about your own vineyard:
At Bishop Scott Ranch we’ve got 6 acres of Pinot Noir and another 6 acres of Pinot Gris. So the plan is maybe our kids one day will want to take it over. My son starts at OSU next fall and his goal is to get into an enology program. My daughter is 13 and for her science project last year she made some pinot gris. She got a great grade on it (laughs). The teachers wanted to bring in the finished product but the superintendent said no for some reason. So my son thinks he wants to be a viticulturist and my daughter wants to be a winemaker. But if they don’t choose to go that route, I’m going to retire early in Mexico.
Our 2015 Goodrich Chardonnay was awarded 91 points by Josh Raynolds of Vinous:
“Pale gold. Subtly oak-tinged tangerine, pear and honeydew aromas are complemented by gentle floral and ginger nuances. Smooth and focused in the mouth, offering juicy citrus and orchard fruit flavors that put on weight and pick up a spicy quality with air. Gently sweet and seamless in texture, showing bright closing cut and very good persistence.”
These reviews are available to subscribers of Vinous.com
Our 2014 Goodrich Chardonnay was given an “Excellent” rating by Great Northwest Wine:
“It’s about time. One of the Pacific Northwest’s top producers of Pinot Gris and Riesling has joined the Chardonnay renaissance in Oregon. Adam Campbell and his family’s 2014 investment in Goodrich Vineyard near Yamhill pays dividends here with Elk Cove Vineyards’ first Chardonnay since 1998. The care taken during the winemaking includes a barrel program over 12 months with some lees stirring beyond malolactic fermentation. After that, came six months in stainless steel. That combination creates for beautiful aromatics of rosewater, Asian pear and green banana. On the palate, the integration of the oak leads to flavors of Golden Delicious apple and baked pineapple, backed by pear skin and dried apricot.”
Our 2015 Clay Court Pinot Noir was recommended by Great Northwest Wine.
“When this young 15-acre Pinot Noir project devoted to Pommard, Dijon 115 and 777 clones became available in 2009, the Campbell family jumped at it. And it’s become a smashing success – not only for winemaking son, Adam, but also for his tennis-loving parents. A product of a record-hot vintage makes for enticing aromas of black cherry jam, dark strawberry, ripe red currant and smoky oak. Inside, there are rich and rounded flavors of cherry and plum. Light tannins and raspberry acidity lead to a finishing flourish of plump blueberry.”
Our 2015 Mount Richmond Pinot Noir was given an “Excellent” rating by Great Northwest Wine:
“One of Campbell family’s earliest-ripening sites, Mount Richmond became apart of the Elk Cove portfolio in 1996 when founding vintners Pat and Joe Campbell purchased the land as a partnership with second-generation winemaker Adam Campbell and his wife, Carrie. They’ve used cuttings from their venerable Roosevelt Vineyard to grow it into Elk Cove’s largest planting at 105 acres. This selection of top Pinot Noir lots of Dijon clone 115 and 777 as well as those Roosevelt-birthed Pommard spends 10 months in 50% new French oak barrels. All that work helps produce an immediately approachable, regal and ripe Pinot Noir with aromas and flavors of Marionberry, plum and cherry pie juice presented in a pleasing structure with a finish of Craisin.”
View the whole review in the article “Oregon Retains Focus On Pinot Noir” at greatnorthwestwine.com
Our 2016 Pinot Gris was given an “Outstanding!” rating by Great Northwest Wine:
“The winemaking team of Adam Campbell and Heather Perkin combined to produce the top two Pinot Gris in the 2017 Great Northwest Invitational Wine Competition, including the Elk Cove Vineyards 2016 Pinot Gris. Much of the hand-harvested clusters were taken from the Campbell family’s original planting, which they populated with Pinot Gris starting in 1985. It resulted in a bounty of citrus notes, showing off lemon, lime and tangerine aromas with a floral influence of sweet freesia. On the palate, a delightful balance of basil and mint complements the tangerine bitters and Meyer lemon juice flavors. The interest in Oregon Pinot Gris prompted the Campbells to increase production over the prior vintage by 10%. And starting this fall, every wine that carries the Elk Cove brand will be 100% estate.”
Our 2016 Estate Riesling was recommended by Great Northwest Wine.
“Adam Campbell has the privilege of working with three estate sites for his Riesling program, including a pair of old vines plantings — Elk Cove Estate and Windhill – that were established in 1975. That makes them among the oldest in Oregon. The younger Five Mountain Vineyard is the outlier, but combined they make for an approachable style that sits in the middle of “dry” on the International Riesling Foundation ’s Tasting Profile. Mouthwatering aromas of Lemonhead and sour apple candy and spearmint with some minerality. There’s baked orchard fruit with honey on the palate with notes of jasmine, lavender and nectarine in the finish.”
“Deep red. Lively, highly perfumed raspberry, Asian spice and rose scents are complicated by hints of woodsmoke and cola. Silky and penetrating on the palate, where juicy acidity provides spine and lift to sweet red fruit liqueur, spicecake and floral pastille flavors. This nicely concentrated but lively Pinot finishes smooth and sweet, displaying excellent focus and persistent floral character.” – Josh Raynolds, vinous.com
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
“Light vivid red. Suave, spice- and mineral-accented red berry and potpourri aromas, accompanied by a hint of succulent herbs and a smoky nuance that emerges with air. Sweet and precise on the palate, offering energetic raspberry, cherry and spicecake flavors along with muskier rhubarb and floral pastille notes. The penetrating, red-fruit-driven finish shows excellent clarity, smooth tannins and strong persistence.” – Josh Raynolds, vinous.com
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
“Limpid red. Fresh strawberry, blood orange and succulent herb flavors are sharpened by a chalky mineral quality that builds as the wine opens up. Vibrant red berry and bitter cherry flavors show very good clarity, silky, seamless texture and a sweetening touch of mocha on the back half. Offers strong tension and subtle smokiness on the finish, which features firming tannins and a lingering suggestion of candied rose.” – Josh Raynolds, vinous.com
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
“Bright red. Highly perfumed red berry, cherry cola and floral scents, along with a smoky mineral flourish that builds in the glass. Sweet and energetic on the palate, offering raspberry, spicecake and smoky mineral flavors that tighten up slowly on the back half. Finishes long, smooth and floral; slow-building tannins add framework and gentle grip.” – Josh Raynolds, vinous.com
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
“Dark bright-rimmed red. Ripe blackberry, cherry, licorice and pungent floral scents show very good lift and clarity. Supple, open-knit and appealingly sweet, offering concentrated dark berry and violet pastille flavors that are given spicy bite by a white pepper nuance. Displays very good clarity and solid thrust on the long, smooth finish, which features rounded tannins and repeating spiciness.” – Josh Raynolds, vinous.com
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
Brilliant red. A highly perfumed bouquet evokes ripe red and blue fruits, candied flowers and incense, along with hints of cola, vanilla and smoked meat in the background. Seamless and appealingly sweet, offering concentrated black raspberry, boysenberry and lavender pastille flavors that are braced by a hint of blood orange. Shows outstanding clarity and solid thrust on the impressively long, seamless, floral- and vanilla-tinged finish, which is framed by smooth, harmonious tannins.
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
Josh Raynolds of Vinous gives a thorough analysis of the 2015 Vintage for Oregon, reporting that “Oregon Pushes the Quality Needle for Pinot”
“Recent vintages have mostly been an embarrassment of riches for Oregon’s winegrowers—in quantity as well as quality. One could also add that “richness” applies to the style of wines made in 2015, 2014 and 2012 as well. The ‘15 vintage, the main focus of this year’s report, is already commanding intense demand in the market and what ‘14s are still out there, including many of the late releases covered here, are also hot commodities…” – Josh Raynolds, Vinous.com
We are very pleased that Josh gave our Single Vineyard Pinot Noirs top marks:
2015 ROOSEVELT PINOT NOIR – 93 POINTS
Brilliant red. A highly perfumed bouquet evokes ripe red and blue fruits, candied flowers and incense, along with hints of cola, vanilla and smoked meat in the background. Seamless and appealingly sweet, offering concentrated black raspberry, boysenberry and lavender pastille flavors that are braced by a hint of blood orange. Shows outstanding clarity and solid thrust on the impressively long, seamless, floral- and vanilla-tinged finish, which is framed by smooth, harmonious tannins.
2015 LA BOHEME PINOT NOIR – 93 POINTS
Dark bright-rimmed red. Ripe blackberry, cherry, licorice and pungent floral scents show very good lift and clarity. Supple, open-knit and appealingly sweet, offering concentrated dark berry and violet pastille flavors that are given spicy bite by a white pepper nuance. Displays very good clarity and solid thrust on the long, smooth finish, which features rounded tannins and repeating spiciness.
2015 CLAY COURT PINOT NOIR – 92 POINTS
Bright red. Highly perfumed red berry, cherry cola and floral scents, along with a smoky mineral flourish that builds in the glass. Sweet and energetic on the palate, offering raspberry, spicecake and smoky mineral flavors that tighten up slowly on the back half. Finishes long, smooth and floral; slow-building tannins add framework and gentle grip.
2015 FIVE MOUNTAIN PINOT NOIR – 92 POINTS
Limpid red. Fresh strawberry, blood orange and succulent herb flavors are sharpened by a chalky mineral quality that builds as the wine opens up. Vibrant red berry and bitter cherry flavors show very good clarity, silky, seamless texture and a sweetening touch of mocha on the back half. Offers strong tension and subtle smokiness on the finish, which features firming tannins and a lingering suggestion of candied rose.
2015 GOODRICH PINOT NOIR – 93 POINTS
Light vivid red. Suave, spice- and mineral-accented red berry and potpourri aromas, accompanied by a hint of succulent herbs and a smoky nuance that emerges with air. Sweet and precise on the palate, offering energetic raspberry, cherry and spicecake flavors along with muskier rhubarb and floral pastille notes. The penetrating, red-fruit-driven finish shows excellent clarity, smooth tannins and strong persistence.
2015 MOUNT RICHMOND PINOT NOIR – 92 POINTS
Deep red. Lively, highly perfumed raspberry, Asian spice and rose scents are complicated by hints of woodsmoke and cola. Silky and penetrating on the palate, where juicy acidity provides spine and lift to sweet red fruit liqueur, spicecake and floral pastille flavors. This nicely concentrated but lively Pinot finishes smooth and sweet, displaying excellent focus and persistent floral character.
“At the intersection of media and technology, Vinous is Antonio Galloni’s vision of a modern-day wine publication. Vinous’s team of renowned critics and writers offers in depth coverage of new releases, retrospectives and verticals of older wines, videos with winemakers, interactive maps, restaurant recommendations and more, all published in a continual, daily stream of articles. With the acquisition of Stephen Tanzer’s International Wine Cellar in December 2014 and the addition of the IWC editorial team, Vinous expanded coverage to all major wine regions. Today Vinous has subscribers in over 80 countries and is one of the most respected wine publications in the world.”
Read the article on Oregon’s 2015 Vintage here. Full wine reviews for all Oregon wineries are available to members of vinous, more information at vinous.com.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro, Oregon tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2015 La Bohème Pinot Noir91 points:
“The nose is licorice and spice over a generous dark cherry firmness. The palate is full bodied on entry centered on a core of black plum and cranberry richness. Should mature a bit earlier. Drink 2017 – 2024.” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro, Oregon tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2015 Five Mountain Pinot Noir92 points:
“The nose is dark cherry, black raspberry with shadings of black pepper and earth. The palate is a ripe blackberry that fills out the core accented by notes of mint and textured, waxy black cherry. Drink 2017 – 2030..” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro, Oregon tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2015 Mount Richmond Pinot Noir92 points:
“Pommard clone depth and spice, cherry with fragrant strawberry and blackberry. The palate is showing firm grip, tobacco, dark cherry and currant. Will age very nicely. Drink 2017 – 2030.” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro, Oregon tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2015 Willamette Valley Pinot Noir90 points:
“The nose is a supple yet focused red cherry with notes of warm tangy cranberry. The palate is firm on entry with a silky core of moderately expressive cherry and strawberry. Admirable considering the production level here. Drink 2017 – 2028.” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2016 Riesling93 points:
“The nose offers tropical spice, coconut, apricot and pineapple. The palate is well-focused crisp white stone fruits in the core with beautifully integrated acidity. Drink 2017 – 2024” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
In November 2017, Doug Wilder of the Purely Domestic Wine Report spent a week in in Hillsboro tasting and interviewing with select winemakers of the Willamette Valley. We are very pleased he gave our 2016 Pinot Gris91 points:
“The nose offers a peach-infused spice with crisp acidity. The palate is rich and bright golden stone fruit, spice and licorice finishing with sweet notes of peach and nectarine. Drink 2017 – 2021.” – Doug Wilder, PDWR
Following a twenty-year career as a specialty wine buyer at some of America’s most influential domestic retailers, Doug Wilder launched Purely Domestic Wine Report, the first independent wine review publication focused on producers in California, Oregon and Washington, exclusively. Available by subscription only.
