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A peppery nose of cranberry, orange rind and ginger root opens this Clay Court Pinot. It is red-fruited and generous, with cherry, raspberry, a sappy Amarena note, cola and dusty cinnamon.
Available in store
Close100% Pinot Noir
Food pairings: Roast duck, grilled salmon, or a cinnamon-spiced pork roast.
Winemaking: Clay Court Pinot Noir is fermented in small, temperature-controlled open-top steel tanks, hand punched down twice daily, then aged ten months in French oak, 30% new. The blend is drawn from barrels that show the vineyard's spicy flavors and concentrated red cherry fruit.
Vineyards and terroir: Clay Court sits on a hillside in the Parrett Mountain area of the Chehalem Mountains AVA, on dark red Jory clay soils, with east-facing slopes. The vineyard was planted in 2001 to Pommard and Dijon 115 and 777, purchased by Elk Cove in 2009, and is the home of founders Joe and Pat Campbell.
Family and history: Elk Cove Vineyards was founded in 1974 by Pat and Joe Campbell in Gaston, Oregon. Adam Campbell has been winemaker since 1997.
