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 2007 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!
89 Points “…This is a graceful and balanced wine…” – Wine Enthusiast (November 15, 2008)
Vintage 2007 is one that will certainly be discussed. Some say it’s a grower’s year, where meticulous thinning, canopy management and spray routines helped the fruit left hanging on the vine. Others maintain this is a winemaker’s year, where the most experienced and agile artists will be able to take the fruit given by Mother Nature and craft some outstanding wines. All agree that it brought some challenges, yet with the rain in the range of 2005 and much less than the last really rainy harvest of 1997, most in the valley know how to adapt; taking advantage of this year’s attributes such as lower sugars (lower alcohols) and higher acids. These wines will be elegant, refreshing, racy. This vintage will have stellar wines, just perhaps with more variability.
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.
Viticultural & Enological Data
Vine Age 6-16 years
Yield 3 tons/acre
Harvest Sugars 21 Brix
Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.
Cases Produced 1,480
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!
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!