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Elk Cove Pinot Gris 2002

Pinot Gris/Grigio from Willamette Valley, Oregon
  • WE91
  • RP89
Ships Mon, Aug 28
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Currently Unavailable $13.99
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Winemaker Notes

Awesome stuff. The Wine Advocate says about this Pinot Gris: "One of the finest Oregon Pinot Gris I have ever tasted is Elk Cove's 2002. Melon balls, spices, white peaches, and honey can be found in its extravagant aromas. Medium-bodied and well-balanced, it slathers the palate with creamed apples and currants. This is a rich, lush, medium-bodied wine with excellent grip and depth."

The Pinot Gris has intense aromas of a tropical nature (lychee, kiwi, passionfruit), with hints of melon. On the palate the wine shows richness, intense sweet fruit and that special mineral quality. The wine pairs beautifully with shellfish, crab, lobster, spicy fare and lighter dishes.

Critical Acclaim

WE 91
Wine Enthusiast

RP 89
The Wine Advocate

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Elk Cove

Elk Cove

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Elk Cove, , Oregon
Elk Cove
Elk Cove Vineyards is one of Oregon's oldest and most respected wine producers. Founded in 1974 by Pat and Joe Campbell, their focus has always been to produce handcrafted, estate-grown wines that can rival the best in the world. Estate vineyards now cover over 250 acres on five separate sites in the Northern Willamette Valley. Steep south-facing slopes of Willakenzie, Laurelwood and now Jory soil types provide excellent drainage, which are the perfect environment to grow world-class wine grapes. Winemaker Adam Godlee Campbell joined forces with his parents in 1995 and now directs the production of outstanding Pinot Noir, Pinot Gris, Riesling and Pinot Blanc.

The name "Elk Cove" was derived from the Roosevelt Elk, which roamed nearby, and migrated into the valley each spring.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Petite Sirah

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With its deep color, rich texture, firm tannin, and bold flavors...

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With its deep color, rich texture, firm tannin, and bold flavors, there is nothing petite about Petite Sirah. The variety was originally known as Durif, but took on its more popular moniker when it was imported to California from France in 1884. Despite its origins, it has since become known as a quintessentially Californian grape. It has been commonly utilized as a blending partner for softer Zinfandel and other varieties, but has also found success as a single varietal wine. It is most commonly grown in Lodi and the Central Valley, and to an extent in Sonoma and Napa counties.

In the Glass

Petite Sirah wines are typically deep, dark, rich, and inky, with concentrated flavors of blueberry, plum, backberry, black pepper, sweet baking spice, leather, and cigar box, and chewy, chocolatey tannins. Notes of vanilla and coconut can be found in examples with significant amounts of new oak.

Perfect Pairings

Petite Sirah’s full body and bold fruit make it an ideal match for barbecue, especially brisket with a slightly sweet sauce, and other rich meat dishes. The variety’s heavy tannins call for fatty protein and strong flavors that won’t get drowned out by the wine.

Sommelier Secret

Don’t get Petite Sirah confused with Syrah—it is not, as the name might seem to imply, a smaller version of Syrah. It is, however, the offspring of Syrah (crossed with an obscure French variety called Peloursin), so the two grapes do share some characteristics despite being completely distinct varieties.

NWWELKPINOTG_2002 Item# 60411

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