The 2000 vintage was a textbook growing season for the Willamette Valley. Long and moderate, it yielded Pinot Noir grapes with excellent balance and concentration. Elk Cove’s Willamette Valley Pinot Noir is blended from several select vineyard sites comprised of Pommard and Dijon plant material. This Pinot Noir has great character and flavor hinting of perfumed aromas with delicious cherry and raspberry fruit on the palate. Bottled unfined and unfiltered this wine has aging potential up to ten years with cool cellaring.
Steep hillside farming, high quality plant material, low yields, and hand-harvesting all contribute to the quality of Elk Cove’s estate-owned vineyards. We do around 12 passes per year of contact with each vine including multiple rounds of thinning to ensure perfectly ripe fruit from our cool climate.
Our Willamette Valley Pinot Noir is made with fruit from all five of our vineyard sites: Estate, Mount Richmond, Five Mountain, Clay Court and Wind Hill. We also purchase a small amount of select fruit from other producers who are longtime friends of Elk Cove. These sites are comprised of both Pommard and Dijon plant material, with multiple clones represented.
Because we draw from multiple vineyards representing all three of the major Willamette Valley soil types, we are able to pick and choose for different flavor components to make the best possible blend each year for our Willamette Valley Pinot Noir. Some people call this making wine “spice rack style”, we usually just call it delicious. Our goal is the perfect version of what we believe a Willamette Valley Pinot should be, a wine with freshness of fruit, well-integrated alcohol, and great concentration of flavor.
All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system. This systems allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir.
To make our Willamette Valley Pinot Noir, fruit from each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in 20% new french oak barrels. After 10 months of aging in 20% new oak, the wine we choose for the Willamette Valley Pinot is carefully blended to produce the most approachable, well-balanced Pinot Noir we make.
- Vine Age 5-29 years
- Yield 2.1 tons/acre
- Harvest Sugars 23.5-24.5 Brix
- pH 3.6
- Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
- Cases Produced 3,665
Outstanding! “A Burgundian-style wine with aromas of black fruit, toasted oak and coffee beans…”
– Wine Press Northwest (June 30, 2002)
89 Points. “…Forward and bright…”
– Wine Enthusiast (March 31, 2003)
89 Points “…Forward and bright, it still has a fresh, grapey quality to the fruit, which hits the palate crisp and spicy…”
– Pinot Report (March 31, 2003)