1999 Windhill

The 1999 Windhill has a dark ruby color. Winemaker Adam Campbell says “the aromatics are about sweet black cherries and spice. On the palate it has a black fruit core, great concentration and complexity.” Bottled unfined and unfiltered this wine will improve for ten years and could easily last for 20 years.

1999 brought a very cool Spring/Summer season which meant that harvest would be extremely late. To make up for lost time, all Pinot Noir vines were thinned to one cluster per shoot bringing yields down. Then came the “Miracle.” We had sunny days and cool nights all of October, making it the best weather on record in the last 50 years!

Elk Cove has produced single vineyard pinots from this beautiful hillside vineyard in Banks, Oregon since 1979.  Wind Hill Vineyard was planted near the Hartwick Resevoir in 1974 by the Reese family, Oregon winegrowing pioneers, and was purchased by Elk Cove in 1996.  South-facing slopes, volcanic soils, mid-level elevation (500 feet) and low yields make Wind Hill a superior vineyard site.  We have farmed this vineyard using completely organic practices since 1999.  Our Wind Hill Pinot Noir is produced from 4 acres of the oldest Pommard clone Pinot Noir vines on the property.

All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system.  This allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir.

We produce this single vineyard wine using only pommard clone Pinot Noir grapes from our Wind Hill Vineyard.  The wine is fermented in small, temperature controlled steel tanks, hand punched down twice daily then aged for ten months in 50% new French oak.  Finally, our winemaking team blends only those barrels most representative of the spicy character and herbal tones of Wind Hill’s classic pinot noir fruit.

  • Vine Age 25 years
  • Yield 1.8 tons/acre
  • Harvest Sugars 24 Brix
  • pH 3.65
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 790

1999 Windhill

The 1999 Windhill has a dark ruby color. Winemaker Adam Campbell says “the aromatics are about sweet black cherries and spice. On the palate it has a black fruit core, great concentration and complexity.” Bottled unfined and unfiltered this wine will improve for ten years and could easily last for 20 years.

Vintage

1999 brought a very cool Spring/Summer season which meant that harvest would be extremely late. To make up for lost time, all Pinot Noir vines were thinned to one cluster per shoot bringing yields down. Then came the “Miracle.” We had sunny days and cool nights all of October, making it the best weather on record in the last 50 years!

Vineyard

Elk Cove has produced single vineyard pinots from this beautiful hillside vineyard in Banks, Oregon since 1979.  Wind Hill Vineyard was planted near the Hartwick Resevoir in 1974 by the Reese family, Oregon winegrowing pioneers, and was purchased by Elk Cove in 1996.  South-facing slopes, volcanic soils, mid-level elevation (500 feet) and low yields make Wind Hill a superior vineyard site.  We have farmed this vineyard using completely organic practices since 1999.  Our Wind Hill Pinot Noir is produced from 4 acres of the oldest Pommard clone Pinot Noir vines on the property.

Winemaking

All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system.  This allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir.

We produce this single vineyard wine using only pommard clone Pinot Noir grapes from our Wind Hill Vineyard.  The wine is fermented in small, temperature controlled steel tanks, hand punched down twice daily then aged for ten months in 50% new French oak.  Finally, our winemaking team blends only those barrels most representative of the spicy character and herbal tones of Wind Hill’s classic pinot noir fruit.

Viticultural & Enological Data
  • Vine Age 25 years
  • Yield 1.8 tons/acre
  • Harvest Sugars 24 Brix
  • pH 3.65
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 790

Accolades

Robert Parker's Wine Advocate

88 Points “…a(n) opulent, juicy wine with attractive black cherry fruit ensconced in a well-structured character…”
Robert Parker’s Wine Advocate (July 31, 2001)