Vintage

Vintage 2007 is one that will certainly be discussed. Some say it’s a grower’s year, where meticulous thinning, canopy management and spray routines helped the fruit left hanging on the vine. Others maintain this is a winemaker’s year, where the most experienced and agile artists will be able to take the fruit given by Mother Nature and craft some outstanding wines. All agree that it brought some challenges, yet with the rain reminiscent of 2005 and much less than the last really rainy harvest of 1997, most in the valley know how to adapt; taking advantage of this year’s attributes such as lower sugars (lower alcohols) and higher acids. We love the classic cool Oregon climate in this year, which should give us more finesse rather than extraction and possibly even better ageability. This vintage will have stellar wines, just perhaps with more variability.

Vineyard

Roosevelt vineyard was planted in 1993 and has quickly become Elk Cove’s most prized vineyard site. A four-acre high-density (2100 vines per acre) planting situated just south of the winery on Willakenzie soils, Roosevelt’s south-facing hillside slopes to a steep precipice overlooking the magnificent Williams Canyon.

Roosevelt undergoes extensive pruning and cluster thinning to limit yields and maximize ripening to concentrate the fruit and is managed using completely organic practices. All of these elements combine to consistently produce one of Oregon’s finest Pinot Noirs.

Making

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.

This reserve level pinot noir is produced exclusively from grapes from our Roosevelt Vineyard. The wine is fermented in 70% new oak and only the best barrels are selected to create what many consider Elk Cove’s finest Pinot Noir.

Viticultural & Enological Data

  • Vine Age 15 years
  • Yield 1.8 tons/acre
  • Harvest Sugars 22.2 Brix
  • pH 3.67
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 539