2009 Roosevelt

2009 was a vintage of abundance. Ideal springtime weather led to a hot summer, which gave us a beautiful, uniform and potentially prolific crop. Warm temperatures at harvest time lulled some growers into picking late, at potentially high alcohols. The right decision, top winemakers agree, was to get the grapes in while they still had fresh flavors. As always, we showed our commitment to quality by thinning and green harvesting to achieve earlier ripening and better concentration of flavors. As winemaker, Adam Campbell, states “harvest went off without a hitch and we picked the grapes at a deliberate but frankly leisurely pace which allowed focusing on retained acidity.” So, vintage 2009 may be remembered as one of those rare combinations of excellent quality and quantity, with the wines showing flash.

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.

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.

  • Vine Age 17 years
  • Yield 2.1 tons/acre
  • Harvest Sugars 26.0 Brix
  • pH 3.65
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 285

Vintage

2009 was a vintage of abundance. Ideal springtime weather led to a hot summer, which gave us a beautiful, uniform and potentially prolific crop. Warm temperatures at harvest time lulled some growers into picking late, at potentially high alcohols. The right decision, top winemakers agree, was to get the grapes in while they still had fresh flavors. As always, we showed our commitment to quality by thinning and green harvesting to achieve earlier ripening and better concentration of flavors. As winemaker, Adam Campbell, states “harvest went off without a hitch and we picked the grapes at a deliberate but frankly leisurely pace which allowed focusing on retained acidity.” So, vintage 2009 may be remembered as one of those rare combinations of excellent quality and quantity, with the wines showing flash.

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.

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.

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 17 years
  • Yield 2.1 tons/acre
  • Harvest Sugars 26.0 Brix
  • pH 3.65
  • Vatting Fermentation in small open top steel fermenters. 10 months in French oak.
  • Cases Produced 285

Accolades

Wine Spectator

91 Points “Smooth and velvety, with a bright edge to the ripe cherry and floral flavors…”
Wine Spectator (March 1, 2012)

Robert Parker's Wine Advocate

90 Points “…Savory and long on the palate…”
Robert Parker’s Wine Advocate (October 31, 2011)