2010 Clay Court

 

 

Clay Court sits atop a picturesque hillside in the Parrot Mountain zone of the Chehalem Mountains AVA.  This 15 acre all-Pinot-Noir vineyard was planted in 2001 with the classic Pommard and modern Dijon 115 and 777 clones of Pinot Noir.  Clay Court was purchased by Elk Cove in 2009 and is the home of founders Joe and Pat Campbell – and their beloved tennis court!  With gentle east-facing slopes, dark red Jory clay soils, and a proven track-record for producing high-quality Pinot Noirs, Clay Court Vineyard was immediately a great addition to Elk Cove’s estate vineyards.

All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system.  This allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir.

Clay Court Pinot Noir fruit is fermented in small, temperature controlled steel tanks, hand punched down twice daily then aged for ten months in 40% new French oak.  Our winemaking team then carefully blends the barrels most representative of the spicy flavors and concentrated red cherry fruit that characterizes this vineyard.

  • Vine Age 9 years
  • Yield 1.75 tons/acre
  • Harvest Sugars 23.5 Brix
  • pH 3.6
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 352

2010 Clay Court

 

 

Other Vintages
Vintage
Vineyard

Clay Court sits atop a picturesque hillside in the Parrot Mountain zone of the Chehalem Mountains AVA.  This 15 acre all-Pinot-Noir vineyard was planted in 2001 with the classic Pommard and modern Dijon 115 and 777 clones of Pinot Noir.  Clay Court was purchased by Elk Cove in 2009 and is the home of founders Joe and Pat Campbell – and their beloved tennis court!  With gentle east-facing slopes, dark red Jory clay soils, and a proven track-record for producing high-quality Pinot Noirs, Clay Court Vineyard was immediately a great addition to Elk Cove’s estate vineyards.

Winemaking

All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system.  This allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir.

Clay Court Pinot Noir fruit is fermented in small, temperature controlled steel tanks, hand punched down twice daily then aged for ten months in 40% new French oak.  Our winemaking team then carefully blends the barrels most representative of the spicy flavors and concentrated red cherry fruit that characterizes this vineyard.

Viticultural & Enological Data
  • Vine Age 9 years
  • Yield 1.75 tons/acre
  • Harvest Sugars 23.5 Brix
  • pH 3.6
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 352

Accolades

Wine Spectator Insider

93 Points Top Oregon Wines “Light and sleek, with appealing raspberry, cherry and delicately meaty flavors…”
Wine Spectator Insider (February 1, 2013)

Wine & Spirits

93 Points Year’s Best Pinot Noir
Wine & Spirits (April 1, 2013)

Stephen Tanzer's International Wine Cellar

90+ Points “Juicy, incisive raspberry and bitter cherry flavors are complemented by notes of licorice and black tea…”
Stephen Tanzer’s International Wine Cellar (July 8, 2012)