Who makes it
Shallow soils and steep hilly terrain drew Pat and Joe Campbell to the original property, where they founded Elk Cove Vineyards in 1974. The winery remains family owned. Adam Campbell joined the family operation in 1995 to make Elk Cove's wines and became head winemaker in 1999. He is the owner and winemaker today, a second generation winemaker and fifth generation Oregon farmer.
Heather Perkin studied winemaking in Australia and began at Elk Cove as a seasonal winemaking intern. She is now associate winemaker. The house combines Campbell family succession with a current winemaking team formed through different routes into the cellar.
Where it grows
Elk Cove is headquartered near Gaston, Oregon, with six estate grown, sustainably farmed vineyard sites spread across northern Willamette Valley. The sites represent the region's three primary soil types and a variety of microclimates, placing several growing conditions within one estate farming model.
What they make
Elk Cove's wines span Pinot Noir, Pinot Gris, Pinot Blanc, Riesling and sparkling wines. Pinot Noir is the red wine in the range, while Pinot Gris, Pinot Blanc and Riesling provide crisp, aromatic white wines. Sparkling wines extend the portfolio beyond still bottles.
The 2023 Estate Riesling is made from three Elk Cove estate vineyards in Oregon's Willamette Valley. Hand picked fruit comes from Winery Estate, Five Mountain and Windhill. The Estate and Windhill Riesling vines date from 1975, and production totaled 779 cases. The grapes are whole cluster pressed and cold fermented in small stainless steel tanks. Orange oil, Key lime pie, honey, forest rain and green apple lead into a juicy, linear palate with lemon, yuzu, dried thyme and lime leaf.