2019 Pinot Blanc

White peach, honeydew melon and kaffir lime lead into a crisp, bright palate of green apple and lemon peel. Juicy and rich, hints of fennel frond and cardamom complement the chalky minerality.


One of Wine­maker Adam Camp­bell's Best

“I’ve been a fan of Elk Cove’s Pinot Blanc Willamette Val­ley for years, and the 2019 is one of wine­maker Adam Camp­bell’s best, with bold honeysuckle and apri­cot aromas and a lus­cious yet snappy tex­ture.”
Wine Spectator (February 2022)

90 Points & a Tasting Highlight

“Bold and beautiful aromas of honeysuckle and apricot open to honeydew and orange zest flavors that finish with an oily texture and crisp acidity.”

Wine Spectator (April, 2021)

90 Points in Wine Enthusiast

“This well-defined wine mixes fresh flavors of apple, Asian pear and a suggestion of honeydew melon. It fits nicely between the fleshy fruit of Pinot Gris and the broader palate of most Chardonnays. This is confined, crisp and focused, a good choice for appetizers and lighter entrées.”

Wine Enthusiast (August, 2020)


VINTAGE 2019 required experience and courage. After 45 years, we often say there isn’t a harvest we haven’t seen, but 2019 was an odd one. After a warm May and a healthy, early fruit-set, the summer ended cool with no threat of the sunburn or hazy, smoky skies seen in recent years. We expected to pick in early September, but weeks of unseasonably cool weather took us by surprise. Rather than rushing to pick too early, we waited patiently for concentrations and sugar levels to rise, confident that our vineyard practices would protect the fruit.

According to Winemaker/Owner Adam Campbell “You pick your moments. If you’re 100% estate grown and you have impeccable timing – you can grow fantastic fruit in any year. It took months of preparation in the vineyard, and some very long days during crush, but we had a great crew in 2019 and managed to get sugar levels right where we want them.”

Our goal is a minimum 100 days from bloom to harvest; 2019 saw hang times as long as 125 days in some blocks. Expect wines with a big ripe core of concentrated fruit and a bright, fresh profile.


The fruit for this Pinot Blanc is all hand-harvested from our own  hillside vineyards, 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 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 8-26 Years
  • Harvest Sugars 22
  • pH 3.24
  • Vatting Whole-cluster pressed and cold fermented in small stainless steel tanks.

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


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