Elk Cove Vineyards is one of Oregon's pioneering estates, founded in 1974 by Pat and Joe Campbell on a steep, misty hillside in the Coast Range foothills near Gaston—back when the state had fewer than 10 wineries and just 200 acres of vines statewide. The family chose the protective valley (named for Roosevelt elk herds that bedded there) for its shallow, well-drained soils, planting their first Pinot Noir, Riesling, Gewürztraminer, and Chardonnay vines amid homestead ruins. Joe, a doctor by training, self-taught winemaking; Pat managed farming and business. Today, second-generation winemaker Adam Campbell oversees ~380 acres across six northern Willamette Valley sites, producing elegant, cool-climate wines with a focus on single-vineyard expressions and organic practices like severe pruning at prized Roosevelt Vineyard.

2023 Elk Cove Vineyards Pinot Noir "Five Mountain" from Chehalem Mountains AVA comes from Elk Cove's historic Five Mountain Vineyard, planted in 1978 by Dick Ponzi and purchased outright by the family in 2005 after years of leasing. This steep southeast-facing slope—planted in 1978 with original 4.2 acres of old-vine Pommard clone Pinot Noir—sits dramatically beneath views of five Cascade volcanoes, now expanded to 30 sustainably farmed acres blending Dijon Pinot Noir with white varieties like Pinot Gris and Riesling. 

A warm, dry vintage yielded concentrated yet balanced fruit; hand-harvested, 100% de-stemmed, fermented with native yeast in open-top fermenters, then aged 10 months in 25% new French oak barrels. Bottled unfined/unfiltered at 13.8% ABV, it offers bright red cherry, raspberry, baking spice, rose petal, and earthy forest floor, with silky tannins, vibrant acidity, and a chalky mineral finish—medium-bodied, ageworthy to 2030+.

Why You'll Love It

• Old-vine depth: Historic 1978 Pommard plantings yield layered red fruits, spice, and sappy earth—true site transparency from a steep, southeast slope.
  
  
• Ponzi legacy meets Elk Cove polish: Once key to Ponzi Reserves, now elevated as Elk Cove single-vineyard; native yeast and partial new oak add sophistication without dominance.
  
  
• Chehalem Mountains magic: Volcanic soils and high elevation deliver the AVA's hallmark tension—concentrated yet refreshingly lithe.

How to Serve It

• Temperature: 55–60°F; open 30–60 minutes early to unfold aromatics.

• Glassware & pairs: Wide Burgundy stem; roast duck, mushroom risotto, salmon, or aged Gouda highlight earth and fruit.

• Cellaring: Drink now or hold 5–7 years; balanced structure rewards patience.