2006 Pinot Gris Willamette Valley:
19th Annual Restaurant Poll — “19th Annual Restaurant Poll Top Ten Most Popular Pinot Gris/Grigio” (March 31, 2008)
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94 Points – Wine Spectator
“Rich yet graceful and well-knit, with lilting flavors of raspberry and blackberry that take on clove and tobacco accents as this builds structure and polish toward fine-grained tannins. Drink now through 2032.”
94 Points – Owen Bargreen
“2019 Elk Cove ‘La Boheme’ Pinot Noir- The 2019 Elk Cove ‘La Boheme’ is sourced from the La Boheme Vineyard which was planted with Estate Pommard plantings. The wine comes from vines aged 16-35 years, as this spent ten months in 32% new French oak prior to bottling in July 2020. Very fragrant with its red florals, the wine shows off Yakima cherry tones alongside loamy soils and shades of red currants aromatically. The palate is soft and round upon entry with beautiful red fruits that mingle with blood orange zest and stony/silty undertones. Finishing long, this beautiful wine will easily cellar well for another fifteen years.”
91 Points – Decanter
The least planted of the Pinots in the Willamette Valley, Pinot Blanc offers fresh floral goodness, and this bottling from Elk Cove delivers. Sweet white floral aromas of gardenia and English Hawthorne swirl around notes of lychee and early-season apricot. The palate is light, bright and fruited with sweet peach flesh, mandarin and candied lemon peel. The wine finishes with an incredible mineral streak of wet slate and ample acidic lift.
Wine & Spirits
2010 Clay Court Pinot Noir: 93 Points Year’s Best Pinot Noir. “Dark and plummy, this has an irresistible mélange of scents that ranges from pipe tobacco to flourless chocolate cake. There’s a dark and inviting purity of fruit to the palate that feels generous and sweet, the tannins informed by fruit rather than oak, giving…
92 Points – Robert Parker
“The 2021 Chardonnay Mount Richmond was barrel fermented and matured in about 20% new French oak. It has layered aromas of yellow apple, apricot, hazelnuts, honey and brioche. The medium-bodied palate is silky with expansive, savory fruit. It has a foil of focused acidity that tempers its opulence and a long, flavorful finish.” -Erin Brooks
