Elk Cove Vineyards Pinot Noir Rosé, Willamette Valley, Oregon 2025
Elk Cove Vineyards Rosé of Pinot Noir, Willamette Valley, Oregon 2025
Founded in 1974 by Pat and Joe Campbell, Elk Cove was the first vineyard and winery established in what is now the Yamhill-Carlton AVA, making it one of Oregon's pioneering estate producers. Second-generation winemaker and fifth-generation Oregon farmer Adam Campbell took over from his father in 1999, and the winery remains 100% family owned and 100% estate grown. Elk Cove farms six vineyard sites totaling nearly 400 acres across the northern Willamette Valley, spanning the Chehalem Mountains and Yamhill-Carlton AVAs. The Rosé of Pinot Noir is one of the winery's longest-running bottlings, produced in a completely dry, precise style that reflects the cool-climate character of the estate fruit.
- WINEMAKER: Adam Campbell and Heather Perkin
- FARMING: 100% estate-grown, sustainably farmed. Certified Salmon Safe. Member of 1% for the Planet.
- VARIETY: 100% Pinot Noir
- TERROIR: Fruit sourced from both young and old vines at higher elevation estate sites on their own rootstock, ranging from 9 to 52 years of age. Soils across the six estate properties include Willakenzie marine sedimentary soils, Jory volcanic basalt, and loess deposits — each contributing distinct textural and aromatic components.
- VINIFICATION: Hand-harvested fruit is gently whole-bunch pressed with limited skin crushing, yielding a free-run juice that is essentially a "white Pinot Noir." The wine is cold fermented in stainless steel tanks, then carefully selected lots of fermented red Pinot Noir juice are blended back for color and texture. Finished completely dry.
- AGING: Stainless steel. Bottled to preserve freshness.
- TASTING NOTES: 2025 vintage notes not yet published. The wine's established profile: pale salmon, with aromas of fresh strawberry, rose petal, and citrus zest. The palate is dry, crisp, and bright with red berry fruit, white pepper, and mineral lift. Juicy acidity, light body, and a clean finish.
- FOOD PAIRINGS: Oysters on the half shell, grilled salmon, shrimp ceviche, charcuterie, fresh goat cheese, light vegetable dishes.
Elk Cove Vineyards Pinot Noir Rosé, Willamette Valley, Oregon 2025
Elk Cove Vineyards Rosé of Pinot Noir, Willamette Valley, Oregon 2025
Founded in 1974 by Pat and Joe Campbell, Elk Cove was the first vineyard and winery established in what is now the Yamhill-Carlton AVA, making it one of Oregon's pioneering estate producers. Second-generation winemaker and fifth-generation Oregon farmer Adam Campbell took over from his father in 1999, and the winery remains 100% family owned and 100% estate grown. Elk Cove farms six vineyard sites totaling nearly 400 acres across the northern Willamette Valley, spanning the Chehalem Mountains and Yamhill-Carlton AVAs. The Rosé of Pinot Noir is one of the winery's longest-running bottlings, produced in a completely dry, precise style that reflects the cool-climate character of the estate fruit.
- WINEMAKER: Adam Campbell and Heather Perkin
- FARMING: 100% estate-grown, sustainably farmed. Certified Salmon Safe. Member of 1% for the Planet.
- VARIETY: 100% Pinot Noir
- TERROIR: Fruit sourced from both young and old vines at higher elevation estate sites on their own rootstock, ranging from 9 to 52 years of age. Soils across the six estate properties include Willakenzie marine sedimentary soils, Jory volcanic basalt, and loess deposits — each contributing distinct textural and aromatic components.
- VINIFICATION: Hand-harvested fruit is gently whole-bunch pressed with limited skin crushing, yielding a free-run juice that is essentially a "white Pinot Noir." The wine is cold fermented in stainless steel tanks, then carefully selected lots of fermented red Pinot Noir juice are blended back for color and texture. Finished completely dry.
- AGING: Stainless steel. Bottled to preserve freshness.
- TASTING NOTES: 2025 vintage notes not yet published. The wine's established profile: pale salmon, with aromas of fresh strawberry, rose petal, and citrus zest. The palate is dry, crisp, and bright with red berry fruit, white pepper, and mineral lift. Juicy acidity, light body, and a clean finish.
- FOOD PAIRINGS: Oysters on the half shell, grilled salmon, shrimp ceviche, charcuterie, fresh goat cheese, light vegetable dishes.