2022 Mount Richmond

NEW RELEASE

Aromas of black cherry, clove, blackberry bramble and dark chocolate introduce this richly structured wine with rounded tannins and intense flavors of ripe blackberry, cassis, dried sage and tobacco.

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“Rich yet graceful and well-knit, with lilting flavors of raspberry and blackberry that take on clove and tobacco accents as this builds structure and polish toward fine-grained tannins. Drink now through 2032.”
– Wine Spectator (July 2024)

“Deliciously ripe, the Mount Richmond site is secluded, sitting at the western end of the Willamette Valley with south-east-facing slopes. It’s generously aromatic with Christmas spice and clove that lead to black and red berry fruits. The palate is lushly dark fruited, fleshy ripe cherries, hints of turned earth and umami and a wonderful wild anise note at the finish.”
– Decanter (June 2024)

“The 2022 Pinot Noir Mount Richmond, from marine sedimentary soils, has deep scents of raspberry and blackberry preserves, rose petals, mushrooms, aniseed and earth. The light-bodied palate features perfumed, spicy berry fruit. It has a silky texture, fireworks of fresh acidity and a long, nuanced finish.”
– Robert Parker Wine Advocate (July 2024)

Vintage

In VINTAGE 2022 Mother Nature kept us on our toes with unusual weather at each end of the growing season. A wet, cold spring led into a long, temperate summer followed by a very sunny fall that brought us much-needed ripening.

What a surprise to have snowfall on April 11th, our region’s latest significant snow since 1942! Most of our vines had not yet leafed out and their tight woolly buds were well-protected. However, frost damage did mean a smaller crop at our Clay Court Vineyard. Other vineyard sites set a healthy crop, which we thinned heavily to increase intensity and encourage ripening. August and September were unseasonably warm, but the nights remained cool, helping us retain varietal character. Worries of late-season botrytis (rot) meant extra passes of hand-work in the vineyard pulling leaves to improve sunlight penetration and airflow. Thankfully, October welcomed a long string of sunny days and just exactly the hang-time and ripening we needed to bring grape sugar (brix) to ideal levels.

Harvest began in late September, with most fruit harvested during two very intense mid-October weeks. Many of our blocks achieved peak ripeness at the same time, so we are very thankful for our incredible crew for all of the early morning picking sessions in the vineyard and long days in the cellar. Expect complex, fruit-forward wines from this vintage.

Vineyard

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 over 200 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 on rolling hills just outside the town of Yamhill to the 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.

Winemaking

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 13-19 years
Harvest Sugars 24 brix
pH 3.63
Vatting Fermentation in small open top steel fermenters. 10 months in 33% new French oak.

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