“It’s a rich, smoky, lush wine, with a complex mix of red fruits ranging from rhubarb to raspberry to Bing cherries. Spicy highlights and a frame of orange peel also enter the picture”
– Wine Enthusiast Magazine (December 1, 2016)
“an intense bouquet with red and black fruit, touches of undergrowth and wilted violet petals that are very well-defined. The palate is medium-bodied with supple red and black fruit, the oak neatly embroidered into the fruit, very smooth in texture…”
– Robert Parker’s Wine Advocate (June 29, 2016)
Vintage 2014 in Oregon may be remembered as the vintage of a lifetime; one of those rare vintages, reminiscent of 1988 and 2002, when you have high quality and high quantity simultaneously. The tone for the season was set at bud break, which averaged two weeks early and held on through harvest. Growing conditions were mostly dry and warmer than normal resulting in a large number of small clusters that ripened evenly over the course of the summer, giving us wines that show as fruit focused, quite concentrated and with amazing freshness.
This year’s warmer than average nights and moderate days created the ideal conditions that led to a faster rate of ripening due to less stress on the vines. This allowed the fruit to stay in harmony. In addition, notes Winemaker, Adam Campbell, “the amazing summer weather led to the lowest disease pressure I have ever seen, creating a harvest that was the stuff dreams are made of – little rain, gorgeous fruit, and an easy tempo making for a relaxed and delightful crush”. These prolonged warm days and moderately cool nights with low heat stress led to ideal ripening.
Fruit quality, harmony and balance were key factors in the 2014 growing season. As fruit came in with incredible evenness and extraordinary concentration, 2014 will likely be a show stopping vintage. We remain true to our goals as wine growers – looking to capture the beautiful, complex flavors that are the signature of Pinot Noir, Pinot Gris and other cool-climate varietals.
Our winemaking team considers barrels from all of our estate plantings to make the Reserve our very best Pinot Noir. In 2014, the final blend included two barrels each from Mount Richmond, Five Mountain, Clay Court and our original Elk Cove Estate Vineyard in addition to our most favorite whole-cluster barrel from our newest vineyard site, Goodrich.
We only a make a Reserve in exceptional years, selecting less than 1% of our Pinot Noir to make the best wine we can imagine, balancing diverse components from our best vineyard blocks.
“In 2014 we created a blend of Clay Court and Mount Richmond, plus some Roosevelt and a little La Bohème and a barrel from our newest vineyard, Goodrich. We think of this as a true reserve meaning we pick the finest 8 barrels in the cellar from our top single vineyard sites. This wine saw 56% new oak of only extra-tight grain light toasts from top Burgundian cooperages.”
– Winemaker Adam Campbell
Our Reserve is both big and structured, designed to improve with cellaring for 20+ years.