Elk Cove Vineyards 'Estate' Pinot Noir, Willamette Valley, Oregon 2023

Founded in 1974 by Pat and Joe Campbell, Elk Cove Vineyards is one of Oregon’s pioneering wineries. Now led by second-generation winemaker Adam Campbell, the estate encompasses over 380 acres across six vineyard sites in the Northern Willamette Valley. Elk Cove is renowned for crafting estate-grown Pinot Noir that reflects the region’s diverse soils and cool-climate character.

• WINEMAKER: Adam Campbell

• FARMING: Sustainable (LIVE Certified)

• VARIETY: 100% Pinot Noir

• TERROIR: Sourced from six estate vineyards—Winery Estate, Mount Richmond, Five Mountain, Clay Court, Goodrich, and Windhill—spanning the Yamhill-Carlton, Chehalem Mountains, and Laurelwood District AVAs. Soils include Willakenzie (marine sedimentary), Laurelwood (windblown loess over basalt), and Jory (volcanic), with elevations ranging from 250 to 700 feet.

• VINIFICATION: Grapes are hand-harvested and fermented separately by vineyard block in small, temperature-controlled stainless steel tanks. Fermentations are punched down by hand twice daily.

• AGING: Aged for 10 months in French oak barrels, 20% of which are new.

• TASTING NOTES: Aromas of bright cherry and raspberry are complemented by notes of cinnamon and delicate violet. The palate offers juicy plum and boysenberry flavors, with earthy undertones of cola and leather. The finish is smooth and elegant, featuring soft, chalky tannins and hints of crème brûlée.

• FOOD PAIRINGS: Roast duck, grilled salmon, mushroom risotto, or herb-crusted pork loin

• SCORES: 92 points – Wine Spectator

From Our 2025 Bottle Cult Notes:

Some wines scream for attention. This one earns it by just being in the room, quietly, confidently, and with zero pretense.

Elk Cove has been a benchmark family-owned winery in the Willamette Valley for decades, and their 2023 Pinot Noir reminds you exactly why. This isn’t a fruit-bomb Pinot. It’s iconically Oregon: restrained, pure, and with a sense of place.

The 2023 vintage was a bit of a dynamic year, filled with a cool spring and warm summer, with a few curveballs thrown in, but the results are impressive. The fruit is estate-grown, pulled from mostly higher elevation vineyards tucked into the valley’s cooler pockets. It’s all about balance here: ripeness meets freshness, fruit meets forest floor.

After a gentle fermentation with native yeasts and 10 months aging in mostly neutral French oak, what ends up in the glass is definitive Willamette Pinot Noir with elegance. Expect aromas of Luxardo cherries and wild strawberry, layered with cola, allspice, and foraged mushroom. The palate is well balanced and silky, with bright acidity holding it all together. 

This wine isn’t boisterous, but it speaks volumes. Pair it with roasted salmon, mushroom risotto, or keep your inner child alive with dino nuggets and ketchup (a personal favorite), but don’t be surprised if you end up drinking it all on its own. It’s that kind of bottle.—Manuel Plaza, DECANTsf