Elk Cove Vineyards Clay Court Pinot Noir 2015 Red Wine

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  • Brand:Elk Cove
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Elk Cove Vineyards Clay Court Pinot Noir 2015

Chehalem Mountains AVA, Willamette Valley, OR

91 pts. Wine Enthusiast

What a beauty of a Pinot! Elk Cove is very well respected in Oregon for its consistently great wines. This single-vineyard Pinot Noir is a joy to drink; light-medium bodied, elegant yet very flavorful. It is a smooth, easy-drinking wine that displays the classic Willamette Valley Jory soil flavors - spice, intense red cherries, and a silkiness that just melts in your mouth!


Clay Court sits atop a picturesque hillside in the Parrett Mountain zone of the Chehalem Mountains AVA. This 15 acre all-Pinot-Noir vineyard was planted in 2001 with the classic Pommard and modern Dijon 115 and 777 clones of Pinot Noir. Clay Court was purchased by Elk Cove in 2009 and is the home of founders Joe and Pat Campbell – and their beloved tennis court! With gentle east-facing slopes, dark red Jory clay soils, and a proven track-record for producing high-quality Pinot Noirs, Clay Court Vineyard was immediately a great addition to Elk Cove’s estate vineyards.


All of Elk Cove’s delicate Pinot Noir fruit undergoes the same gentle handling through our gravity flow system. This allows us to achieve the elegance, texture and luscious quality that are the hallmarks of exquisite Pinot Noir. Clay Court Pinot Noir fruit is fermented in small, temperature controlled steel tanks, hand punched down twice daily then aged for ten months in 40% new French oak. Our winemaking team then carefully blends the barrels most representative of the spicy flavors and concentrated red cherry fruit that characterizes this vineyard. 


Garnet in color, the nose leaps from the glass with intense red cherry and crushed strawberries shaded by fresh leather, burnt toffee and violet notes. The palate is both juicy and savory with fresh cherry pie, black currants and baking spices accompanied by layers of coffee and red earth.




Vine Age: 14 years. Harvest Sugars: 24 brix. Vatting: Fermentation in small open top steel fermentors. 10 months in French oak. pH: 3.41, TA: 6.0, Alc: 13.5%. Bottled July 2016.


Cases Produced: 554


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