External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 Show more
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2018 (based on 81 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 16 notes) - hiding notes with no text | | Tasted by onthenose on 5/27/2020 & rated 91 points: Great mix of stone fruit, mineral, and a hint of tangerine. Mild tannin with medium dryness and clean finish. Best very cold. (549 views) | | Tasted by MC2 Wines on 4/17/2018: Off the bottle list at Walrus in Toronto. Somehow this just didn't quite do it for me. It was fine, but felt a bit on the flabby side. Not enough acid to be a really crisp white and not enough interesting going on to make it worth the bigger mouthful. Prob wouldn't do again. (1121 views) | | Tasted by Cognacblanc on 12/17/2017 & rated 88 points: Rich and fat fruit with an undertow of acid minerality (1076 views) | | Tasted by Tomportwine on 9/12/2017 & rated 88 points: Pleasant sipper, but not distinctive. Kind of typical Or Pinot Gris ...a bit fruity, light, no minerality, not much body, pleasant stone fruit notes. Ok at $17. (1254 views) | | Tasted by Barolo Raymond on 7/14/2017 & rated 90 points: Pale straw, watery rim and viscous texture. Medium(-) aromas of lime, honeysuckle, pear. Dry, medium(+)-high acidity, medium alcohol and medium(+) body. Medium(+) pluche palate of lemon, pineapple, quince, yellow plum, white pepper. Silky-rich, fatty texture, balance, weight. Great length with lingering evolving finish. Beats my expectations. Excellent. (1434 views) | | Tasted by Rezy13 on 4/20/2017: More precise than the Pike Road, fine mineral, clean, white and slight green fruit, more of a mid-palate, crisp finish; good. (965 views) | | Tasted by cono_sur on 4/11/2017 & rated 89 points: Contains 4% Gewurztraminer and 2% Muscat. Medium intensity nose of peach, orange citrus and honey comes off as sweet. The palate is medium-bodied is dry and a little plush with nice aroma replays along with hints of lychee (from the Gewurz). Acids are bright and punchy. There's a nice mineral texture arriving mid-palate. Nice, long finish. (760 views) | | Tasted by Quaffing in Colorado on 12/27/2016 & rated 89 points: Almost clear in color with hints of light straw. Honeysuckle and pear aromas continue on the palate with a twist of black licorice and more hints of crushed straw and gravel in a fresh and medium-long finish. We're typically not PG fans, but we served this with homemade Pok Pok/Ike's caramelized fish sauce chicken wings, and drifted easily back to a hot summer day in Portland or the Willamette Valley. (841 views) | | Tasted by wabi47 on 8/14/2016 & rated 88 points: More texture and complexity than expected (875 views) |
| By Sara d'Amato WineAlign (4/20/2017) (Elk Cove Pinot Gris, Willamette Valley white) Subscribe to see review text. | By David Lawrason WineAlign (4/20/2017) (Elk Cove Pinot Gris, Willamette Valley white) Subscribe to see review text. | By Michael Godel WineAlign (4/20/2017) (Elk Cove Pinot Gris, Willamette Valley white) Subscribe to see review text. | By Josh Raynolds Vinous, Oregon: Beyond Pinot Noir (Jan 2017) (1/1/2017) (Elk Cove Vineyards Pinot Gris Oregon) Subscribe to see review text. | NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Elk Cove Vineyards Producer websitePinot GrisFrom Pinot Gris Wikipedia entry: Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation. Varietal character (Appellation America)
Conseillé pour l'apéritif et avec les mets suivants : Foie Gras terrine Foie Gras poęlé Tarte tatinUSAAmerican 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 |
|