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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2012 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 84 notes) - hiding notes with no text | | | Tasted by mystycreek on 10/19/2013 & rated 88 points: Honey, wax, and floral notes. Medium body. A fragrant and enjoyable wine. (4092 views) | | | Tasted by phils_hobby on 5/18/2013 & rated 87 points: Subtle favors, nice finish. Time to drink. Better at 45 to 50 degrees, not straight from the frig. (4626 views) | | | Tasted by 422dbowlsby on 1/27/2013 & rated 89 points: Nice pear and grapefruit taste, with a bit of mineral finish. (5038 views) | | | Tasted by lvjohn on 5/8/2012 & rated 90 points: Nice wine, but a little sweet. I really does pair well with everything but red meat. (6036 views) | | | Tasted by Nthousand on 3/3/2012: Good. Sweet but still but too sweet (6321 views) | | | Tasted by hiker_guy on 1/19/2012: Last bottle good as the first. Very nice.
Would buy again. (3334 views) | | | Tasted by TPV Wine Cellar on 12/31/2011: Very godd. Crisp, balanced. Had with my salmon and sea bass salad. (3011 views) | | | Tasted by denisontb on 12/26/2011 & rated 90 points: So delicious. Just drank our last 2009. It's crisp, minerally, with hints of honeydew melon & citrus, so smooth.... Buttery, but not in an oaky way. Very nice, and everyone likes. Hints of sweet, but finish is crisp enough that sweetness doesn't linger. Wish I had more (2656 views) | | | Tasted by denisontb on 12/22/2011 & rated 90 points: Crowd pleasing white. Served at holiday party, and it got lots of compliments. (2508 views) | | | Tasted by Bobc7had on 12/3/2011 & rated 89 points: My 'go to" white for occasional wine drinkers.People really enjoy it. (2566 views) | | | Tasted by chefpete on 10/16/2011 & rated 90 points: great (2910 views) | | | Tasted by hoservin on 10/9/2011 & rated 91 points: Generally consistent tasting notes, with the addition of cantaloupe aromas and flavors. Paired very well with sesame chicken. A very enjoyable wine. (2834 views) | | | Tasted by Dandiophile on 10/3/2011 & rated 91 points: Very aromatic & pretty nose. Lots of florals (sweet hay), honey, green apple & pear. Medium bodied, smooth & rich like I like a Gris, nice silky texture. Medium-low acidity; maybe not quite enough to cut through the juiciness of all the fruit here. Loads of pear for me on the palate, but the complexities of the nose are a little lost. Even so, it is delicious & shows great varietal character. There is a slight mineral kick on a medium-persistent finish. Would buy again. (2920 views) | | | Tasted by hoservin on 9/18/2011 & rated 90 points: Apple, pear, and mineral notes. Pear, citrus, and mineral on the mid-palate, leading to a crisp finish. Acidic balance was good. A refreshing Pinot Gris that paired well with grilled, marinated, chicken spiedie. A very good QPR. (2764 views) | | | Tasted by Penguino212 on 9/18/2011 & rated 92 points: Outstanding. This wine was in the Wine Spectator Top 100 of 2010 and deservedly so. Drank at home with a rockfish in a spicy peanut sauce. (2984 views) | | | Tasted by JVG on 8/25/2011 & rated 84 points: Color: Pale straw yellow.
Nose: Sweet and fragrant, with kiwifruit, granny smith apple, honey, and white flower. Tiny hint of minerality.
Mouthfeel: Light to medium bodied, but with a sappiness that makes it seem heavier than it is.
Palate: Initial hit of kiwifruit, white peach, and sugar, then turns hollow through to the short, slightly bitter finish. Lacks acid to balance the sweetness and goes flabby.
Pretty nose, but otherwise disappointing. (3209 views) | | | Tasted by Jason Rzutkiewicz on 8/24/2011 & rated 86 points: (13.5%) Big honeyed, pollinated floral nose. This one is rich, juicy and fruit forward on the palate loaded with peaches and some pear/cantaloupe notes on the edges before a mineral acidity emerges on the backbone leading to a crisp, lingering mineral rock finish with touches of citrus. Best Pinot Gris I’ve had to date but I’d still recommend pairing this one with food. The Thai recommended by the winery seems like a good place to start.
Wine Geek Notes: 18,430 cases produced, under screwtop (which I prefer) (4337 views) | | | Tasted by AIB on 8/8/2011 & rated 84 points: Summer quaffer. Tight and citrus filled. (3560 views) | | | Tasted by mprosser on 8/6/2011 & rated 91 points: Very well balanced, great with spicy food or as standalone summer white. (3281 views) | | | Tasted by denisontb on 8/2/2011 & rated 90 points: Excellent (3296 views) | | | Tasted by denisontb on 8/2/2011 & rated 90 points: Excellent Pinot Gris. Has a smooth richness not common in Pinot at this price. Wonderful wine, buy more if you can find it. Hints of melon, honey... Very nice (3269 views) | | | Tasted by AIB on 7/30/2011 & rated 86 points: Hard to comment and taste after the other 6 bottles. However, did not seem to offend! Screw top late in the evening was much appropriated. (3285 views) | | | Tasted by gnosis on 7/23/2011: Ditto a lot of tasters here. The best OR Pinot Gris I have had in a long time, good acidity with fruit notes in PG (lots are flabby). Well done, Thumbs up. (3317 views) | | | Tasted by Primordialsoup on 7/16/2011 & rated 88 points: Crisp with soft pear, melon, and a bright clean finish. (3397 views) | | | Tasted by kwsplash on 7/13/2011 & rated 86 points: A very light colored Pinot Gris. A subtle nose with mild citrus and a smaller hint of stone fruit. Tastes of lemon, straw and pebbles with a viscous long finish. (3479 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 |
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