2006 Pinot Blanc Willamette Valley

Now one of the core varietals for Elk Cove Vineyards, this is true to our style of white wines; clean, crisp and focused on the fruit. While great ripeness is apparent in this wine, lean and racy also describes the 2006 Pinot Blanc. This fruit is blended of, not only, both Elk Cove Vineyards’ Estate and Mount Richmond vineyards but also two other sites in the Willamette Valley, Meredith Mitchell in McMinnville and Tukwilla near Dundee. We hope you enjoy this wine selection from Elk Cove Vineyards, as we are proud to include it in our “family” of wines!

Vintage 2006 certainly has everyone offering up grand descriptions! “Everything ripened beautifully.” “This is a rarity.” “A warm, fully ripe vintage.” Fruit set was ideal with a mild Spring. Months that followed were warm and dry, with short-lived heat spikes and a few intermittent cooling rains in the fall, advancing fruit ripeness. Feelings abound in the valley that the 2006 vintage seems to be a combination of the 1999’s depth and the ripeness of 2003 (the only vintage warmer than 2006), but with better flavors and natural balance. And white wines will shine! Many quoting 2006 as a stellar year with typical cool climate acidity to balance that richness.

The fruit for this Pinot Blanc is hand-harvested from select hillside vineyards in the northern Willamette Valley, including our Five Mountain, Mount Richmond and Estate vineyards.

The Willamette Valley has an ideal climate for Pinot Blanc, a delicate grape variety – enough sunlight and warmth for ripening, with cooler night temperatures that help retain varietal character. To preserve this freshness, our Pinot Blanc is whole-cluster pressed then fermented at very cool temperatures in small stainless steel tanks, all of which accentuates aromatics and enhances the richness and complexity of the wine.

  • Vine Age 5-15 years
  • Yield 3 tons/acre
  • Harvest Sugars 23 Brix
  • pH 3.33
  • Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
  • Cases Produced 1,040

2006 Pinot Blanc Willamette Valley

Now one of the core varietals for Elk Cove Vineyards, this is true to our style of white wines; clean, crisp and focused on the fruit. While great ripeness is apparent in this wine, lean and racy also describes the 2006 Pinot Blanc. This fruit is blended of, not only, both Elk Cove Vineyards’ Estate and Mount Richmond vineyards but also two other sites in the Willamette Valley, Meredith Mitchell in McMinnville and Tukwilla near Dundee. We hope you enjoy this wine selection from Elk Cove Vineyards, as we are proud to include it in our “family” of wines!

Other Vintages
Vintage

Vintage 2006 certainly has everyone offering up grand descriptions! “Everything ripened beautifully.” “This is a rarity.” “A warm, fully ripe vintage.” Fruit set was ideal with a mild Spring. Months that followed were warm and dry, with short-lived heat spikes and a few intermittent cooling rains in the fall, advancing fruit ripeness. Feelings abound in the valley that the 2006 vintage seems to be a combination of the 1999’s depth and the ripeness of 2003 (the only vintage warmer than 2006), but with better flavors and natural balance. And white wines will shine! Many quoting 2006 as a stellar year with typical cool climate acidity to balance that richness.

Vineyard

The fruit for this Pinot Blanc is hand-harvested from select hillside vineyards in the northern Willamette Valley, including our Five Mountain, Mount Richmond and Estate vineyards.

Winemaking

The Willamette Valley has an ideal climate for Pinot Blanc, a delicate grape variety – enough sunlight and warmth for ripening, with cooler night temperatures that help retain varietal character. To preserve this freshness, our Pinot Blanc is whole-cluster pressed then fermented at very cool temperatures in small stainless steel tanks, all of which accentuates aromatics and enhances the richness and complexity of the wine.

Viticultural & Enological Data
  • Vine Age 5-15 years
  • Yield 3 tons/acre
  • Harvest Sugars 23 Brix
  • pH 3.33
  • Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
  • Cases Produced 1,040

Accolades

Wine Enthusiast

90 Points Editor’s Choice. “Supple, spicy and loaded with tangy stone fruits…”
Wine Enthusiast (March 31, 2008)

Wine & Spirits

90 Points “February 2008 Wine of the Month!…”
Wine & Spirits (February 28, 2008)