" We don't sell the wine without touching the vine "
Elk Cove Vineyards Goodrich Chardonnay 2019
No longer available.
| Country: | United States |
| Regions: | Oregon Oregon (Willamette) |
| Winery: | Elk Cove |
| Grape Type: | Chardonnay |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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Tasting Notes:
Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.
Vineyards:
Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.
Winemaking:
Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.
Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.
Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.
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"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."
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Product Description
Our Chardonnay is hand picked then gently whole-cluster pressed to avoid bitterness. The juice is fermented in large puncheons and a mix of neutral and new oak barrels. We age in barrel for a full 12 months with some stirring on the lees after malolactic fermentation. This is our classic take on Chardonnay, one of the original varietals we planted in 1974 and grew for over 20 years.
VINEYARD: Elk Cove Vineyards purchased Goodrich Vineyard in 2014. A 69 acre property planted with 21 acres of Pinot Noir and Chardonnay, Goodrich sits just outside the town of Yamhill, Oregon in the heart of the Yamhill-Carlton AVA. Goodrich Vineyard was planted in 2007 with Chardonnay and Pinot Noir in high-density a format. The property boasts the exact same marine sediment (Willakenzie) soil as our Mount Richmond property and lies just a few miles from our Estate Vineyard in Gaston. This young vineyard has great promise and we were so impressed by the quality of the fruit we decide
WINEMAKING: Our Chardonnay is hand picked then gently whole-cluster pressed to avoid bitterness. The juice is fermented in large puncheons and a mix of neutral and new oak barrels. We age in barrel for a full 12 months with some stirring on the lees after malolactic fermentation. This is our classic take on Chardonnay, one of the original varietals we planted in 1974 and grew for over 20 years. We’re happy to bring this varietal back to the Elk Cove family of wines.
Review:
“The 2019 Chardonnay Goodrich, from vines planted in the early 2000s, offers layered aromas of yellow apple, meringue, hazelnut, toast and honeysuckle. The medium-bodied palate is creamy and expansive, its breadth balanced by gently tangy acidity, and it boasts a long, flavorful finish. This is so pretty!” -Robert Parker’s Wine Advocate (May 2023) 94 Points
Winery: Elk Cove
Elk Cove Vineyards was founded in 1974 by Pat and Joe Campbell. Winemaker Adam Campbell joined forces with his parents in 1995 and Elk Cove remains proudly family owned.
Early Days
It’s 1974. The Campbell family winds up a gravel road to an abandoned and overgrown homestead in the foothills of the Coast Range Mountains.
Six year old Eartha asks “Where’s the house?”
“It’s behind us!” Joe and Pat happily reply – referring to the trailer that would be their home for the next year. They are Oregon winegrowing pioneers.
Pat and Joe chose the property for its shallow soils, steep hilly terrain and beautiful views. After converting the existing homesteader’s barn into a winery, they built a new home from reclaimed lumber.
They invited friends to help on the weekends, enticing them with manual labor and wine futures. Joe worked nights in the ER, Pat managed the business, and they both worked long hours in the vineyards and made the wines together. There were fewer than ten wineries in Oregon at the time.
In the winter of 1974, a herd of 40 Roosevelt elk bedded down in the clearing by the Campbell family’s trailer. Their presence, along with the protective bowl shape of the property, inspired Pat and Joe to name their property Elk Cove Vineyards.
Family Roots
Pat’s great-grandfather was a Swiss immigrant to Helvetia, Oregon, who grew grapes and made wine prior to prohibition. Her parents were orchardists in Parkdale, a small farming community at the foot of Mount Hood. Her father Lew, upon seeing his daughter’s new land, overgrown with abandoned prune and hazelnut trees, commented “With this soil and no water, I don’t think you can grow anything here – except maybe winegrapes.”
Pat met Joe Campbell when they were both teenagers picking strawberries for spending money. He was a small town kid from Hood River, Oregon, whose smarts landed him at Harvard, then Stanford Medical School. Joe used his academic background to teach himself the science of winemaking, collaborating with other fledgeling winegrowers to learn from their achievements and struggles.
Success in a New Industry
Pat and Joe didn’t know it at the time, but they were pioneers of a new industry in Oregon.
In 1979, the Campbell’s 1978 Riesling won gold at the Oregon State Fair, the Tri-Cities Wine Festival, and the Seattle Enological Society annual tasting. Pat and Joe had proof – they really could make world class wines. In 1985 when Robert Parker of the Wine Advocate famously “discovered Oregon” the Campbells and other Oregon winemakers felt their region was finally on the map.
50 years later, there are over 1000 wineries in Oregon. The wine business now ranks as one of Oregon’s top agricultural industries.
Although Pat and Joe are retired now, you might see Pat working in the flower gardens on your visit to the winery. Joe might pour you a glass of his Condor wine. Their vision lives on through their son Adam.
The five Campbell kids all grew up working summers in the vineyards at Elk Cove – it was truly a family business and Joe and Pat needed all the help they could get. Adam took a special interest and stayed close to home for college, attending Lewis & Clark and spending summers on the bottling line. Upon graduation he joined the business year-round to learn the craft of winemaking from his parents.
Adam is now responsible for making Elk Cove’s wines. He now oversees six vineyard sites with 380 planted acres. That’s over 10 times the total acreage of all Oregon vineyards when Pat and Joe planted that very first vine in 1974.
The Campbells’ goal has always been hand-crafted, Estate-grown cool climate wines that rival the best in the world. As a second-generation winemaker and a 5th-generation Oregon farmer, Adam Campbell is proud to continue that tradition.
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353 cases produced
Harvested September 20th
14-month barrel aging in 67% new French oak barrels, 20% once used and 13% neutral
61% clone 17/Robert Young and 39% clone 95
13.3% alcohol
Bottled December 14th
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