From: Parrett Mountain, Chehalem Mountain, Oregon
Varietal: Pinot Noir
Taste & Critical Acclaim: “This is a Clay Court performance worthy of Rafael Nadal. Dark strawberry and raspberry aromas are joined by the fresh smell of clean, lemony sheets hanging on the laundry line. Cranberry and raspberry flavors provide a nice sweet/tart combination to go along with the saline and crunch of Marcona almonds.” 94 Points, Wine Enthusiast
“Deep ruby, the 2021 Pinot Noir Clay Court is layered with floral and spice notes as well as black raspberry liqueur, anise, mossy earth, and cracked pepper. Medium to full- bodied, with an elegant mouthfeel and a beautiful texture, it offers fine tannins and a silky, clean, rounded palate of fruit. Long on the palate and very well-balanced.” 94 Points, Jeb Dunnuck
“Expressive and vibrant, with pretty rose petal and raspberry aromas that open to multilayered orange peel and stony mineral accents. Builds structure toward refined tannins.” 93 Points, Wine Spectator
“Medium ruby-purple, the 2021 Pinot Noir Clay Court has scents of wild berries, orange peel, charcuterie and forest floor with streaks of Christmas spice. The medium-bodied palate offers concentrated, layered fruit on a soft, juicy frame, and it has a long, spicy finish. It's easy to drink now, but it will benefit from another 2-3 years in the bottle.” 93 Points, Robert Parker's Wine Advocate
“Delicious sweet red berry fruit to this pinot with notes of strawberries, cinnamon stick, red tea, cherries and chocolate orange. It’s medium-bodied with supple tannins and a juicy, caressing finish.” 92 Points, James Suckling
Pairing: For a rich and indulgent pairing, try roast pork tenderloin with cranberry sauce, where the tender pork and tangy sauce bring out the wine’s red fruit flavors and subtle spice. Another excellent option is grilled beef tenderloin with a red wine reduction, as the beef’s rich, savory flavor and the wine’s earthy complexity create a harmonious balance, with the reduction enhancing the fruit and spice elements of the Pinot Noir. For something lighter, grilled salmon with a pomegranate glaze enhances the wine's cranberry and raspberry flavors, with the fish’s richness balancing the wine’s refreshing acidity.
If you prefer a heartier dish, lamb chops with rosemary and garlic bring out the wine's savory and herbal spice tones. A simple Marcona almonds and charcuterie platter also works well, with the salty crunch of the almonds and the savory meats reflecting the wine’s saline and spicy elements. For world-inspired pairings, Peking duck offers a delicious combination of its fatty richness and plum sauce, drawing out the wine’s red fruit and spice. A lamb tagine, slow-cooked with dried fruit, cinnamon, and cumin, enhances the wine’s spice, fruit, and earthy components. At the same time, mushroom-stuffed empanadas provide a buttery, umami-rich option that complements the wine's savory complexity. These dishes will elevate the tasting experience by highlighting the wine's layers of flavor and texture.
Fried Mushroom and Cheese Empanadas Recipe from Casa Lapostolle
Adapted by Florence Fabricant
About. Elk Cove Vineyards, founded in 1974 by Pat and Joe Campbell, has grown to become one of Oregon's premier wineries. The Campbells chose a remote and challenging site in the Coast Range Mountains, drawn to its steep terrain and rich potential for viticulture. The property gained its name after a herd of Roosevelt elk took shelter there during their first winter. The winery remains family-owned, with their son Adam Campbell joining in 1995 to continue the legacy of crafting exceptional estate-grown wines.
Adam Campbell leads the winemaking efforts at Elk Cove, bringing a deep understanding of Oregon terroir. He collaborates closely with Heather Perkin, the associate winemaker since 2006, with a winemaking background from Adelaide University. Together, they create notable Pinot Noirs and cool-climate white wines. Travis Watson, the vineyard manager since 2002, oversees the vineyards, ensuring the health and sustainability of the vines through careful management and innovative practices.
Elk Cove boasts a dynamic team with diverse roles, from viticulture to sales and administration. The average tenure at the winery is over nine years, reflecting a stable and committed workforce. Although there may only sometimes be open positions, Elk Cove encourages those interested in joining their team to reach out with their resumes.
Elk Cove is committed to advancing diversity within the wine industry through initiatives like its Wine Fellowship program. This program provides early- to mid-career professionals with training opportunities across various departments, focusing on fostering inclusivity in the wine sector.
Sustainability is a core principle at Elk Cove, influencing everything from vineyard practices to winery operations. A commitment to environmental stewardship and
community engagement guides their efforts. Elk Cove consistently works to minimize its environmental impact and contribute positively to local ecosystems.
Elk Cove actively supports both local and national non-profit organizations. Their philanthropic focus includes contributions to healthcare, environmental causes, and children’s programs. They donate financial resources, their time, and wine to help support these initiatives.
Wine Notes: Clay Court Vineyard, located in the Parrett Mountain area of the Chehalem Mountains AVA, was acquired by Elk Cove in 2009. This 15-acre site, planted in 2001, primarily grows Pinot Noir using Dijon 115 and 777 clones and the historic Pommard clone. The vineyard's southeast-facing slopes in Clay Court Vineyard benefit from a cool, maritime climate typical of the Willamette Valley, with a southeast-facing aspect that maximizes morning sunlight while protecting the vines from extreme afternoon heat. The vineyard's Jory soil, a type of volcanic clay, plays a significant role in water retention and drainage, promoting vine health and grape concentration. The elevation and slope create optimal conditions for growing Pinot Noir, allowing for a balance of ripeness and acidity.
