1998 Pinot Noir Willamette Valley:
88 Points. “Dense, tight and chewy, packed with peppery, anise-scented black cherry and currant flavors. Best from 2002 through 2008.” (April 30, 2000)
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16 Great Oregon Pinots for Springtime Pouring – Food & Wine
“Adam Campbell of Elk Cove is known for his complex, terroir-driven, single-vineyard Pinots, but his basic estate bottling is no less appealing. Floral on the nose, it offers substantial flavor without weightiness, ending with a hint of peppery spice. If you like this one, you may well find yourself investing in his single-vineyard bottlings, too.”
Impressive Balance – Drinkhacker
Rich and creamy up front, I would have sworn this was chardonnay until I looked later at the label. Notes of buttery vanilla are paired with a bright lemon curd note and a hint of grassiness, adding a gentle earthiness to the wine — and a slightly saline quality — that ultimately gives it an impressive balance. There’s not a ton of complexity here, yet it never feels like a “simple” experience.
20 Best Northwest Wines of 2022 – The Seattle Times
“The hottest brand in the U.S. wine industry is Oregon pinot noir, and no one does it as well at such scale — 20,000 cases — as the Campbell family. Think of a slice of cherry pie sprinkled with allspice, and layers beyond.”
90 Points in Wine Enthusiast
Our 2013 Pinot Blanc received 90 Points from Wine Enthusiast Magazine: “This lovely wine shows perfect physiological ripeness, with high acidity intact. Melon and white peach fruit flavors anchor a snappy, fresh, all-stainless style.” -Paul Gregutt
92 Points & Editors’ Choice – Wine Enthusiast
“The grapes used to make this dazzler were whole cluster-pressed and fermented in stainless steel. Peach and melon aromas are flanked by notes of honeysuckle and wet slate. Jittery acidity shines a spotlight on rich lemon butter, thyme and green tea flavors. This is one of the best Pinot Blancs I’ve had in a long time. Editors’ Choice.” —Michael Alberty
