Oregon Wine Club – October 2015

2013 Elk Cove Vineyards, Pinot Noir, Mt. Richmond Vineyard, $49.75

Winery info: Founded in 1974 by Pat and Joe Campbell and family-owned ever since. Their focus has always been on producing hand-crafted, estate-grown, cool climate wines.

Winemaker: Adam Campbell, son of Elk Cove founders Pat and Joe Campbell.

Grapes: 100% Pinot Noir

Vineyard source: Mt. Richmond, in the foothills of the Coast Range in the Yamhill Carlton AVA. Purchased in 1996, it is the winery’s largest estate vineyard, with 105 acres of vines planted on Willakenzie soil. Being lower in elevation than their other vineyards, fruit ripens earlier here and brings out different flavor components. Planted to old vine Pommard and Dijon clones 115 and 777.

Flavor profile: Soft and elegant on the palate, with dark red fruit flavors and dusty notes of cocoa and spice. With silky tannins and balancing acidity.

Production/Availability: 752 cases

Drinkability: Anytime over the next three to five years.

Food Pairing: Heartier fare, like boeuf Bourguignon, filet mignon, or a mushroom risotto.

2012 St. Innocent, Pinot Noir, Momtazi Vineyard, $38

Winery info: Founded in 1988 by Mark Vlossak who is still at the helm today. His winemaking goal is to create wines that display their provenance: the site’s terroir, the character of the vintage and the personality of the winemaker.

Winemaker: Mark Vlossak

Grapes: 100% Pinot Noir

Vineyard source: Momtazi, a bio-dynamically farmed vineyard in the McMinnville appellation in the northern Willamette Valley. Located high above a warm valley and influenced by coastal winds, it tends to produce more intense wines, with dark fruit, rich tannins, and a strong sense of terroir. Fruit for this wine comes from four steep, exposed windblown blocks at the top of the vineyard.

Flavor profile: Complex, with amazing structure and texture, and savory spice notes. Mark says this one reflects “the rustic soils of the McMinnville hills while retaining the dark beauty of its intense, ripe fruit.”

Production/Availability: 1188 cases

Drinkability: It is quite approachable now, but it will continue to develop over the next four years. The winery suggests decanting one to two hours before serving.

Food Pairing: Braised meats, roasts, mushroom or dishes with eastern spices