2021 was the 2nd warmest growing season we have ever seen since 2015. We also got to add a new term to the dictionary: "Heat Dome". Three straight days of triple digit temperatures in late June breaking heat records for the Willamette Valley! Bud break started like usual in the middle of April. We had the driest March through May that the Willamette Valley has seen through 128 years of record keeping! Bloom also appeared on time in early/mid June. While late June brought the “Heat Dome”, our grapes made it through thanks to bloom being finished at all our sites and there still being soil moisture, so they grew like crazy over those three days of hellish temperatures. While July and August turned out to be exceedingly hot and dry, September arrived with little rain which that allowed us to fully ripen the grapes. The hot and dry summer made for fruit that was extremely clean, resulting in for excellent fermentations. All in all, mother nature gave us something to be grateful for on our 50th anniversary.
In the heart of the Yamhill-Carlton AVA lies Elk Cove's Mount Richmond Vineyard. The second-generation of the Campbell family farms this steep vineyard that is known for its marine sedimentary soils and we were fortunate enough to source fruit from the very crown of the vineyard as part of an exchange between our families.The fruit was hand harvested from Blossom Ridge on October 9th and brought back to our Estate winery where100% was destemmed. Over a 21-day period the wine went through a slow, cool fermentation with ambient yeast in 3 ton stainless steel tanks, with punch-downs for cap management. The wine was aged for 10 months in French oak barrels with18%new oak.This is our first year producing wine from this highly sought after vineyard. Due to its high elevation this site ripens later, leading to a nice balance of fruit and delicacy.
Our 2021 Mt Richmond Pinot Noir is fruit forward, big, and silky smooth. Find hints of blackberry, rose petals, with a chocolate and espresso finish. A very well-rounded Pinot Noir.
Pair with classic braised oxtail ravioli, grilled pork tenderloin, and even campfire s'mores!