Elk Cove Vineyards

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2022 Pinot Blanc

New Release!

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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

The fruit for this Pinot Blanc is all hand-harvested from our own estate-grown hillside vines at our Five Mountain and Mount Richmond 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 the 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 viscosity of the wine.

 

Viticultural & Enological Data

  • Vine Age
    7-29 Years
  • Harvest Sugars
    22 brix
  • Vatting
    Whole-cluster pressed and cold fermented in small stainless steel tanks.

Reviews

Average Rating: 5.0 out of 5 (7 votes)
5 stars
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Elissa
needmore

Amazing!

This is my go to wine for all my seafood dishes and my favorite wine to be stuck at home with!

3 years ago
Stacey Arnieri
needmore

Favorite White

Had a 2016 that I brought home to Boston a few years back. Lockdown seemed like a great time to finally open it. A few sips in, I was on the website frantically buying more. Beautiful! Great quality at this price point.

3 years ago
Jim Needham
needmore

Gooseberry?

I’ve never had a gooseberry but this Pinot Blanc is refreshing, crisp and full of taste. Throughly have enjoyed it to kickoff spring in COVID-19 lock down..

3 years ago
John Lowery
needmore

Elk Cove Pinot Blanc - Simply delicious!

This wine has been my favorite for many years, after a highly respected wine steward recommend this to me at our country club about 10-12 years ago. The taste is always clean and consistently good, and I pretty much drink this and the Elk Cove Pinot Gris exclusively!

I highly recommend both to anyone that enjoys white wine that is never too sweet and consistently delicious!! I just ordered 5 cases for the holidays and guarantee you that you will not be disappointed. Thanks!

2 years ago
Stephanie
needmore

AMAZING

This is my favorite go-to for white wine.

1 year ago
Mark Byram
needmore

I’m hooked

Such a consistently beautiful experience from vintage to vintage
I’m enjoying the crisp racy ethereal 2020 as I enter this and will soon commit to stocking the ‘21
Apple orchard meets Yakima valley Pence Farm Peaches as tinker bell sprinkles down hints of cinnamon and woodruff spice from Heaven above

12 months ago
Andrew
needmore

Excellent

Bought this wine in the UK via the Wine Society after trying at one of their tasting events in London. This was the best wine of the 30 odd wines on offer during the tasting. A great wine … somewhere between the flavour of a Chablis and a Sancerre. Thanks.

7 months ago

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Food Pairing

Adam’s Crab Cakes

It’s our post-harvest tradition to rent a boat and go crabbing at Kelly’s Marina. While we don’t always make it to the coast to go crabbing ourselves, sitting around the table shelling cooked crab from the fishmonger is also a great way to catch up while anticipating the great meal ahead, usually while savoring a glass of what we in the Campbell family call “cooking wine” (wine poured for the cooks). Dungeness crab season in Oregon runs from December to August.

These crab cakes pair beautifully with our Pinot Blanc. Cheers and bon appétit!

Adam holding Dungeness crab

RECIPE

For the cakes:
1/4 cup mayonnaise
1 large egg
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons minced fresh dill
3 teaspoons minced fresh tarragon
4 teaspoons minced fresh parsley
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
ground black pepper to taste
1 pound cooked blue or Dungeness crabmeat
2 cups panko bread crumbs (divided)
1/8 teaspoon cayenne pepper

For the Skillet:
2 tablespoons (or more) butter
2 tablespoons (or more) olive oil or grapeseed oil

For the salad:
salad greens of your choice
3tbs olive oil
1/2 teaspoon dijon
juice of 1/2 lemon
1 tablespoon sherry vinegar
salt and pepper to taste

serve with crusty bread & hot sauce

In a large bowl, whisk ingredients the first 10 ingredients together. Mix in crabmeat, and break it up into a rough, chunky texture while feeling with your hands for any remaining pieces of shell. In a separate bowl, mix 1 cup panko with the cayenne then fold into crab mixture. Let stand while panko soaks up the liquid from the crab mixture. Place the remaining panko in a flat bottomed bowl or tray. Form crab into patties about 2.5 inches in diameter (about 12) then press both sides of patties into the panko. Chill the formed patties for 1 to 4 hours in the fridge.

To fry, add 1 tablespoon butter and 1 tablespoon olive oil to a skillet over medium-high heat. Cook crab cakes on both sides for about 4-5 minutes until they are browned, adding oil as needed to the skillet.

Make a vinaigrette with any remaining herbs, tossing lightly into your greens and serving alongside your favorite crusty bread. Season if desired with lemon wedges and Louisiana-style hot sauce – Crystal is our favorite but Tabasco or Texas Pete work equally well. Cheers!

 

Pinot Blanc

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Elk Cove Vineyards
27751 NW Olson Road
Gaston, OR 97119

Toll-free: (877) ELK-COVE
Fax: (503) 985-3525

info@elkcove.com

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