2016 Mount Richmond Magnum (1.5L)
MAGNUM: 1.5 L Bottle
Candied aromas of kirsch and fresh raspberry jam counter-balanced by dark notes of toffee and fresh tobacco. Fresh blackberry and red plum on the palate play against a ferrous background of orange peel and licorice notes that add interest to the clarity on the finish.
“Limpid ruby. Expansive aromas of red and dark berry liqueur and cherry cola are complemented by a spicy topnote that gains volume as the wine opens up. Juicy, concentrated and supple in the mouth, offering appealingly sweet black raspberry, mocha and floral pastille flavors and an exotic touch of five-spice powder.”
– Vinous (May, 2019)
“There’s a beautifully fresh array of violets, ripe red and blue cherries, raspberries and red plums on the nose of this pristine, youthful pinot. The palate continues the pristine theme with ebullient, round and fleshy cherries and red plums in abundance. Drink or hold.”
– JamesSuckling.com (Nov 30, 2018)
“Polished and sleekly built, with expressive dark berry, violet and spiced tea accents that build complexity toward refined tannins.”
– Wine Spectator (October 15, 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 hopeful that 2016 will be just as great as the spectacular 2012 and 2014 vintages, and early signs indicate just that, with the wines showing moderate alcohols, balanced acids and great concentration.
Mount Richmond Vineyard sits on Willakenzie soils in the heart of the Yamhill Carlton AVA. The site was purchased in 1996 as a partnership between winemaker Adam Campbell, his wife Carrie, and Elk Cove founders Pat and Joe Campbell. The motivation for planting Mount Richmond was to emulate the wine quality from sites such as our esteemed Roosevelt vineyard. The vineyard now holds the honor as the largest vineyard holding of Elk Cove, totaling 105 planted acres. Mount Richmond sits at 300-500 feet elevation, lower than the vineyards planted at the winery, which allows for earlier ripening. Planted in a high-density format (2100 vines/acre), similar to Roosevelt, Mount Richmond sits in rolling hills just outside the town of Yamhill just East of the Coast Range Mountains. In addition to the old vine Pommard selection, planted from select cuttings off of Roosevelt Vineyard, the blend now also includes equal parts of Dijon clones 115 and 777.
Fruit from Mount Richmond is fermented in small, temperature-controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels. After 10 months of aging in barrels, only the barrels that are most representative of the Mount Richmond profile are carefully blended to create a big, luscious Oregon Pinot Noir.
Viticultural & Enological Data
- Vine Age 5-21 years
- Harvest Sugars 23.5 brix
- pH 3.6
- Vatting Fermentation in small open top steel fermenters. 10 months in French oak.