Happily, 2004 has the potential to be an excellent vintage! Though production will be limited because yields were down by 20-50%. Around the state we experienced a phenomenon the French call coulure ~ unsettled weather during flowering, resulting in poor fruit set. This cold Spring weather naturally lowered crop sizes and then early Fall rains challenged picking. Yet, low yields do not indicate a loss of quality and extended warmth in late September produced healthy, balanced, and concentrated fruit. In addition, Elk Cove manages some of the highest elevation sites in the state, which typically results in an extended harvest. Late September’s warmth extended harvest into late October, and ensured grapes of true maturity, offering the potential for ripeness and complexity without exaggerated alcohol levels. Fans of more elegant Pinot Noir will be pleased. Winemaker Adam Godlee Campbell reports “we have loose clusters and more concentrated flavors. This is a good year for us.” 2004 promises to be a long-lived vintage with beautiful wines!
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 30 years
- Yield 2 tons/acre
- Harvest Sugars 24.8 Brix
- pH 3.75
- Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
- Cases Produced 960 Six-Bottle Cases
90 Points “Smooth and round, with a peppery note swirling around the Syrah-like blackberry flavors…”
– Wine Spectator (May 31, 2006)
88 Points “Fragrant, aromatic and penetrating, it sends up lively aromas of spice, herb and pine needles…”
– Wine Enthusiast (August 31, 2006)
86 Points “Spicy dark fruit bouquet of jammy cherry, blackberry, gingerbread and mocha…”
– Stephen Tanzer’s International Wine Cellar (April 30, 2006)