#10 on Hi-Time's Top Red Wines from North America
If you're on our e-mail offer list, then you know that we have been touting the 2023 vintage from Oregon throughout the entire year. The quality of these wines are among the best that have ever come out of the beaver state and these wines have been flying off our shelves! In the winter of 1974, a herd of 40 Roosevelt elk bedded down in the clearing by the Campbell family's trailer. Their presence, along with the protective bowl shape of the property, inspired Pat and Joe Campbell to name their property Elk Cove Vineyards. They are true stewards of the land and farm with respect, which in turn helps winemaker Adam Campbell to produce fantastic wines. Their vineyards are certified Salmon Safe, utilize cover crops instead of synthetic fertilizers and they dry farm.
All of Elk Cove's Pinot Noir fruit undergoes the same meticulous vineyard management and gentle handling through a gravity flow system, thus achieving the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noirs. Their Willamette Valley blend is comprised of fruit from all six of their vineyard sites, comprised of Pommard and Dijon plant material that shows the softest, most approachable drinking style Elk Cove makes. Some of these vines are 45 years of age, which equated to low-yielding, but highly-complex wines. Each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels for 10 months. This wine has become our buyer's "go-to" Pinot Noir for friends and family, and it's even earned a lovely 92-point score from Wine Spectator!
WINE SPECTATOR 92 POINTS - "A sleek and vibrant red, offering medium-bodied flavors of cherry and cranberry that take on green tea and forest floor accents as this builds toward zesty tannins. Drink now through 2033. 15,733 cases made."
WINEMAKER NOTES - "To make their 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 French oak barrels. After 10 months of aging in French oak, the wine they choose for their Willamette Valley Pinot Noir is carefully blended to produce the most approachable, well-balanced Pinot Noir they make."
If you're on our e-mail offer list, then you know that we have been touting the 2023 vintage from Oregon throughout the entire year. The quality of these wines are among the best that have ever come out of the beaver state and these wines have been flying off our shelves! In the winter of 1974, a herd of 40 Roosevelt elk bedded down in the clearing by the Campbell family's trailer. Their presence, along with the protective bowl shape of the property, inspired Pat and Joe Campbell to name their property Elk Cove Vineyards. They are true stewards of the land and farm with respect, which in turn helps winemaker Adam Campbell to produce fantastic wines. Their vineyards are certified Salmon Safe, utilize cover crops instead of synthetic fertilizers and they dry farm.
All of Elk Cove's Pinot Noir fruit undergoes the same meticulous vineyard management and gentle handling through a gravity flow system, thus achieving the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noirs. Their Willamette Valley blend is comprised of fruit from all six of their vineyard sites, comprised of Pommard and Dijon plant material that shows the softest, most approachable drinking style Elk Cove makes. Some of these vines are 45 years of age, which equated to low-yielding, but highly-complex wines. Each vineyard block is fermented separately in small, temperature controlled steel tanks, hand punched down twice daily, and barreled in French oak barrels for 10 months. This wine has become our buyer's "go-to" Pinot Noir for friends and family, and it's even earned a lovely 92-point score from Wine Spectator!
WINE SPECTATOR 92 POINTS - "A sleek and vibrant red, offering medium-bodied flavors of cherry and cranberry that take on green tea and forest floor accents as this builds toward zesty tannins. Drink now through 2033. 15,733 cases made."
WINEMAKER NOTES - "To make their 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 French oak barrels. After 10 months of aging in French oak, the wine they choose for their Willamette Valley Pinot Noir is carefully blended to produce the most approachable, well-balanced Pinot Noir they make."
