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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2015 (based on 96 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | | Tasted by jfagan on 4/21/2012 & rated 92 points: Three 2006 Very Nice Oregon Pinots; 4/21/2012-4/23/2012: Decanted 1.5 hours. No sediment. Medium color that's bright and young looking. Ripe, forward nose of black cherries with a touch of leafy herbs and earth. The flavors are luscious, forward and open for business. Dark cherry, black plum and sweet spice flavors are lifted by supporting acidity and a bit of grip. The finish is long and complete. A really nice 2006. Drink now through 2014. (2430 views) | | | Tasted by jfagan on 6/5/2010 & rated 88 points: Decanted about an hour. Young magenta color. Open knit nose of fresh cherries and strawberries. Sweet red and black fruit flavors are rich and fat. Not much depth or structure here but a real crowd pleaser right now. The sweet fruit flavors linger nicely into the finish. 88 points. Drink now - 2012. (2438 views) | | | Tasted by Wine Sparty on 3/6/2009 & rated 91 points: Appearance is light and ruby-colored. Nose is earthy, grassy and berries. Taste has black cherry, vanilla and berries. The finish has a zip, but it is smooth. Overall, a smooth wine that has a combination of different flavors. (2300 views) | | | Tasted by dubdub on 9/10/2008: Rather disappointing. Big fruit, very little finesse, nothing in the middle, licorice finish with lots of alcohol. (2752 views) | | | Tasted by hutch on 6/14/2008 & rated 86 points: Really surprised by this wine. Actually prefered the regular Willamette bottling by quite bit. Very rip, big nose. On the palate, this has a big mouthfeel, and lots of ripe red fruits. Lots of heat on the finish. None of the elegance or subtlety that was found in the regular bottling. It's still a fairly tasty wine, but a littlle to blowsy to shine, IMO. (2781 views) | | | Tasted by mghomula on 5/15/2008 & rated 92 points: A beautiful medium ruby color with a nose of cherries, blackberries and hints of currant. There was some earthiness to the nose as well. The palate revealed full flavored red cherries with blackberry, strawberry, coffee bean and a hint of mint (which surprised me a bit to be honest). It was full in the mouth and lingered nicely. It was a decently long finish and left creamy cherry feel on the palate. This PN has nice balance and some complexity to it. A real treat with seared rare sushi grade tuna. (1589 views) |
| By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Elk Cove Vineyards Pinot Noir Mount Richmond Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Elk Cove Vineyards Pinot Noir Mount Richmond Willamette Valley) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #50 (2/15/2008)
(Elk Cove Vineyards Pinot Noir Mount Richmond Willamette Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and PinotReport. (manage subscription channels) |
| Elk Cove Vineyards Producer websiteElk Cove Vineyards Pinot Noir Mount RichmondThis vineyard site was purchased in 1996 in partnership between Adam and his wife Carrie, and parents Pat and Joe Campbell. The motivation for planting this vineyard was to emulate the wine quality from sites such as our esteemed Roosevelt vineyard. Mount Richmond sits at a lower elevation (300-500 feet) than the vineyards planted at the winery, which allows for earlier ripening. Planted in a high-density format (2100 vpa), similar to Roosevelt, it sits in rolling hills just outside the town of Yamhill in the shadow of the Pacific Northwest's Coast Range. The plant material sourced for Mount Richmond follows an old Burgundian tradition of selecting cuttings from the best plants (small clusters, tiny berries) from Roosevelt vineyard. It is the 4th generation of improved plant material (ECV Estate>La Boheme>Roosevelt> Mount Richmond), and all Pommard clone. This vineyard is completely dry-farmed and sits on Willakenzie soils.Pinot 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.Mount Richmond On weinlagen-infoUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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