Notes of cranberry, leather and lavender on the nose lead to an old-school 25% whole cluster Elk Cove Pinot Noir. Spicy in the glass, this wine features fruit flavors of black plum and raspberry alongside the clean earthiness of fresh turned soil. Undertones of fresh black pepper and rich game stew add depth.
Vintage 2014 in Oregon may be remembered as the vintage of a lifetime; one of those rare vintages, reminiscent of 1988 and 2002, when you have high quality and high quantity simultaneously. The tone for the season was set at bud break, which averaged two weeks early and held on through harvest. Growing conditions were mostly dry and warmer than normal resulting in a large number of small clusters that ripened evenly over the course of the summer, giving us wines that show as fruit focused, quite concentrated and with amazing freshness.
This year’s warmer than average nights and moderate days created the ideal conditions that led to a faster rate of ripening due to less stress on the vines. This allowed the fruit to stay in harmony. In addition, notes Winemaker, Adam Campbell, “the amazing summer weather led to the lowest disease pressure I have ever seen, creating a harvest that was the stuff dreams are made of – little rain, gorgeous fruit, and an easy tempo making for a relaxed and delightful crush”. These prolonged warm days and moderately cool nights with low heat stress led to ideal ripening.
Fruit quality, harmony and balance were key factors in the 2014 growing season. As fruit came in with incredible evenness and extraordinary concentration, 2014 will likely be a show stopping vintage. We remain true to our goals as wine growers – looking to capture the beautiful, complex flavors that are the signature of Pinot Noir, Pinot Gris and other cool-climate varietals.
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 30% 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.
- Vine Age 7 years
- Harvest Sugars 24 brix
- pH 3.58
- Vatting Fermentation in small open top steel fermentors. 10 months in French oak
“Distinctly minerally, with a saline quality to the ripe raspberry and cherry flavors, coming together harmoniously against powdery tannins on the long, vivid finish.Exciting, promising a great future.”
– Wine Spectator Magazine (August, 2016)
“hardly any stemminess in this wine. Instead, there is plenty of spice toward the finish with black pepper and clove notes infusing the black fruit. This delivers style and class…”
– Robert Parker’s Wine Advocate (June 29, 2016)
“…a mix of raspberry and black cherry. Forward, bright and lightly spicy, it’s (a) nicely focused effort with some high snap to the finish.”
– Wine Enthusiast Magazine (August, 2016)
Of the 750 Oregon Wines reviewed by Wine Spectator for their “Recommended Wines From Oregon”, two Elk Cove wines made this prestigious list of 32 wines, our 2014 Goodrich Pinot Noir (Top Wine & 94 points ) and our 2015 Pinot Gris (Top Value & 90 points).
– Wine Spectator (March 31, 2017)
“Distinctly minerally, with a saline quality to the ripe raspberry and cherry flavors, coming together harmoniously against powderytannins on the long, vivid finish. Exciting, promising a great future.” – Harvey Steinem
– Wine Spectator Insider (June 1, 2016)