Heady and rustic with wafts of Italian plum, cherry wood and blackberry liquor, this wine boasts a rich dark fruit complemented by notes of fig and ocean rock that ease into a finish of fresh cracked pepper.
“Translucent ruby-red. Expansive red/blue fruit scents are complicated by suggestions of mocha, succulent herbs and candied rose. Smooth and fleshy in the mouth, offering lively black raspberry and bitter cherry flavors that tighten up and become spicier…”
– Vinous (May, 2019)
“A complex, youthful pinot that has plenty of spicy red cherries and a smooth, succulent palate that delivers a very engagingly detailed ride to the fresh, flavorful finish. Drink or hold.”
– JamesSuckling.com (Nov 30, 2018)
Josh Raynolds of Vinous gives high praise for our 2016 Pinot Noirs, with seven Elk Cove wines rated at 91 points or higher.
– Vinous (June, 2019)
” a nose of cranberry sauce, warm raspberry and strawberry jam with accents of warm cinnamon, autumn leaves and herbs. Light to medium-bodied, it gives up warm red fruits and pepper accents with a good frame of firm, fine-grained tannins and lovely mouthwatering acidity, finishing long with warm fruit and spice layers.”
– Robert Parker’s Wine Advocate (Aug 31, 2018)
VINTAGE 2016 was a year of unusual weather that led to beautiful fruit at lower than average yields. In spring, an early heat spike meant a very condensed time frame for bloom. This gave us smaller than average berries and clusters and set us on the path for our third early harvest in a row. Thankfully, summer weather was cooler than average, which slowed down ripening and allowed flavor development to catch up to sugar accumulation. Due to our small initial crop estimates, we held off thinning until the last minute to delay ripening and add “hang-time”, an important factor in the development of complex flavors.
We were a little stunned when our first fruit hit the crush-pad in the last days of August, setting a record for our earliest harvest in 40 years. September and October brought relief from the heat with mild evenings and cool nights that allowed for slow, even ripening. We picked fruit that was absolutely pristine and perfectly ripe, at a gradual pace that allowed us to give our full attention to each block and work shorter hours than in a typical harvest season.
We are optimistic that 2016 will be an outstanding vintage, reminiscent of 2012 and 2014, with wines that show great balance and concentration.
Elk Cove Vineyards purchased Goodrich Vineyard in 2014. A 69 acre property planted with 21 acres of Pinot Noir and Chardonnay, Goodrich Road sits just outside the town of Yamhill, Oregon in the heart of the Yamhill-Carlton AVA.
Goodrich Vineyard was planted in 2007 with Chardonnay and Pinot Noir in high-density a format. The property boasts the exact same marine sediment (Willakenzie) soil as our Mount Richmond property and lies just a few miles from our Estate Vineyard in Gaston.
This young vineyard has great promise and we were so impressed by the quality of the fruit we decided to make a Single Vineyard Pinot Noir in our very first year of farming the site.
Fruit from Goodrich is fermented in small, temperature-controlled steel tanks with a portion of whole-cluster fruit, hand punched down twice daily, and barreled in 27% new French oak barrels. After 10 months of aging, only the barrels that are most representative of the Goodrich profile are carefully blended to create an elegant Oregon Pinot Noir.
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Review Goodrich Library Release.