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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 93 notes) - hiding notes with no text | | | Tasted by amyace on 10/25/2021: Good, but drink up now! (624 views) | | | Tasted by ratrop1 on 4/18/2018 & rated 90 points: First tasting since purchase at the (very beautiful) winery. Pretty dark ruby color. Restrained nose. Nice red berry flavors, with brambles and just a bit of funk emerging; balanced and pleasing wine. Surprisingly it was best right after opening, with time the acidity became a bit more pronounced. Overall a fine entry-level Willamette Valley pinot from a very good year. Enjoy now, not sure how it will last. (2111 views) | | | Tasted by chatters on 11/10/2017: Double decant. Plums and sour raspberry, spice over vanilla and cream. More of the same on the palate with a little alcoholic heat. Hmm, considerably from last few tastings from Coravin. The air certainly helped. (2347 views) | | | Tasted by chatters on 9/17/2017: Pinot and Pate matching (KC's place): From Coravin. Blackberry and cherry backed by meaty spice, liquorice and slight stalks. Very pretty on the palate, a lot nicer than the last few times I've tried this wine. (2922 views) | | | Tasted by rednick@internode.on.net on 8/23/2017: Very good, red cherry nose with some brambles and hints of mushroom - yes there is a sour cherry note on the palate but the abundant and quite dark fruit complements this and some stalkiness adds to the structure - drinking very well and will continue to improve over the next 3-5 years (2732 views) | | | Tasted by Mark Nagle on 4/12/2017 & rated 89 points: Definitely not more than 90/100. Deep burgundy colour for a Pinot Noir. I also think a little too much side and back of tongue sourness. (2290 views) | | | Tasted by chatters on 3/3/2017: Coravin fun - Ridge Monte Bello & others (Kennards, Waterloo): From Coravin. Stalky red cherry and cranberry on the nose. Savoury and stalky on the palate with drying tannins. It's a bit tough and unyielding. How disappointing. (2227 views) | | | Tasted by old Art on 2/20/2017 & rated 90 points: Enjoyed with turkey casserole. Kept in our cellar over 3 years and rated 90 by WS in 2014. We agree it is a 90 and wish we had more. (1688 views) | | | Tasted by chatters on 12/15/2016: End of Project Supper 5 (Le Trader, Harris Street, Pyrmont): Red cherry over slightly stalks and oak. More of the same on the palate. A little sour perhaps but nice enough with some mid palate grip that is a little drying. (2031 views) | | | Tasted by chatters on 12/4/2016: Coravin fun - semi global pinot (Kennards, Waterloo): From Coravin. Red cherry but underpinned by sweet spice and a slight menthol note. Also some cream and biscuit. It's a little flat on the palate with slight red cherry and biscuit, but quite dilute. Disappointing (1915 views) | | | Tasted by Shrages on 10/10/2016 & rated 90 points: Better than at my last taste. I think I tried it too early after shipping. Now has a nice clarity to its deep garnet. Nose still restrained, but pleasingly cool. Gives up a little of the willamette spice. Mouthfilling with a warm and spicy flavor profile. Finishes a little hot and gritty at this point, but I'm sure this will smooth with time. Best in 3-4 more years. (1480 views) | | | Tasted by foobarski on 8/30/2016 & rated 90 points: Softly flowery nose, with a hint of spice. Unmistakably Willamette PN on the tongue ... just the right touch of sour, and luscious cherry cola.
If this is what their "standard" 2012 is like, I'm definitely looking forward to trying some of their single-vineyard offerings from this vintage! (1399 views) | | | Tasted by Shrages on 7/11/2016 & rated 88 points: Dark (overly) and fruity, but quite unidimensional. Lacks in elegance and complexity. (1666 views) | | | Tasted by Lakefarm on 4/14/2016 & rated 89 points: Fruity, medium bodied pinot with a soft, friendly fruit profile with some smoky notes. Good. (2062 views) | | | Tasted by ajbergren on 10/29/2015 & rated 90 points: Nice deep and dark red (very heavy optical density). Nice intensity and complexity of aromas, with rose pedals, sour cherry, juniper, forest floor, and even a strange but pleasant combination of bubble gum and barnyard on the back end. Medium body and acidity, dry, and with medium tannins throughout. The attack yields flavours of fruity earth (like a bunch of cherries and raspberries picked out from the dirt under a pine tree) and the mid-palate provides intriguing hints of bubble gum and sour cherry, with the transition to firm oak on the medium length finish, with smokey notes of spice and tobacco, after which the dry oak or stem tannins dominate the mouthfeel. Overall, very nice, interesting, and versatile wine at a good price. (2571 views) | | | Tasted by henrygjeffreys on 10/3/2015: Light nose, touch of cranberry
LIght body too, very pure, elegant fruit
Subtle but good, touch of earthiness
£25 Wine Soc (2418 views) | | | Tasted by Frijole on 9/18/2015: deep dark burgundy red, medium clarity, silvery hue
Nose: black cherries, earth, cigar, white pepper, vanilla, herbs, silver, oak
Pal: black cherries, silver, earth, cigar, vanilla, white pepper, cola, herbs, oak
Feel: medium, full, savory
Finish: medium
T8 (2299 views) | | | Tasted by rossi.wine on 7/17/2015 & rated 90 points: Soft and expressive nose - lots of red berry fruit, pomegranate, smoky and spicy. On the palate again soft, not very sweet, slightly sharp acidity, nice grip, but overall soft and neither very intense nor very long. Drinking well. 89-91 (2796 views) | | | Tasted by Ombibulous on 6/27/2015 & rated 84 points: With this second half bottle I was nonplussed. I expected more for $15 for a half bottle. Ho-hum, underwhelming. Not bad, but it doesn't make we want to buy it again. (2360 views) | | | Tasted by ajbergren on 4/18/2015 & rated 91 points: Deep red with a hint of purple. Aromas of bright cherry and raspberry, with underlying baking spices and hints of earth. A very sappy and medium body feel starts the palate of balanced acidity, ripe red fruits (cherry, raspberry, and plum), framed by well integrated tannins and oak spice. An elegant and very well-balanced Pinot!! (1246 views) | | | Tasted by Sundesertcactus on 3/5/2015 & rated 90 points: Very nice entry level Oregon Pinot. Mouthfeel is fairly heavy for an Oregon Pinot, dark fruit dominates the palate, spice notes and earth. Fruit is at the forefront , not an AFWE wine. (1344 views) | | | Tasted by Tomportwine on 2/28/2015 & rated 86 points: a light wine, with berry and disturbing sour cherry notes. not complex nor distinctive, confirms my opinion that you can rarely get a good Oregon Pinot for less than $50 (2376 views) | | | Tasted by vinomex on 2/22/2015 & rated 89 points: A little more refined than 3 months ago. Pleasant Pinot, hibiscus, green weeds, light flowers on the palate. Light to medium body. Signs this wine can improve. Great at this price point. (2216 views) | | | Tasted by John from GR on 2/20/2015 & rated 91 points: Wonderful nose..... black licorice and dark fruit. Smooth medium body mouth feel. Black rasberry on the long finish. Good acid but light tannins. At its prime now. I have six more to drink soon. Based upon how good the "entry level" 2012 is, I am excited about the La Boheme and Richland wines will be. (2231 views) | | | Tasted by BordeauxBuff on 2/19/2015 & rated 92 points: I've had the pleasure of tasting this wine multiple times, from full and half bottle...it is outstanding.
Great purity of fruit, silky tannins...a crowd pleaser for sure. Amazing QPR....great value for the vintage...I stocked up on half bottles, and will plan on enjoying them over the next 5-7 years (1881 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (11/28/2014)
(Elk Cove Pinot Noir, Willamette Valley red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2014, IWC Issue #175
(Elk Cove Vineyards Pinot Noir Willamette Valley) Subscribe to see review text. | By Laure Patry
Decanter
(Elk Cove Vineyards, Willamette Valley Pinot Noir, Willamette Valley, Oregon, USA, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous and Decanter. (manage subscription channels) |
| Elk Cove Vineyards Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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