Adelsheim ‘Elizabeth’s Reserve’ Pinot Noir 2013



Elizabeth is the daughter of David and Ginny Adelsheim (the sketch on the label was done by Ginny). The name “Elizabeth’s Reserve” was first used in 1986 to designate the blend of our best barrels of Pinot noir. From 1987 until 1999 it designated a single vineyard wine, but in 2000 onwards returned to a “best of winery” reserve - the best barrels from our best lots.

Meet the producer

Inspired by trips to Europe where the "wine and food spoke", David and Ginny Adelsheim first planted a 15 acre site in...



Most of the fruit for this wine (72%) comes from five of our estate vineyards located on south-facing slopes of the Chehalem Mountains and Ribbon Ridge. With many wonderful lots representing different soil types, clones, site climates, fermenter sizes, and barrel characteristics, winemaker Dave Paige pulls together those that best create a reserve level wine, one that truly reflects the vintage and character of our corner of the Willamette Valley. After hand-harvesting, the grapes were gently destemmed into open top fermenters, followed by a four to six day cold soak for greater flavor and color extraction. The grapes were then inoculated with a commercial yeast and punched down two or three times per day during a 6 to 7 day fermentation. After pressing, the wine was transferred into traditional small French oak barrels (34% new) where it was aged for approximately 10 months. It was bottled on August 15, 2012.

Tasting notes

Sophisticated and stylish - a perfect illustration of Oregon's power and elegance. A rich, broadly textural but lifted Pinot Noir that is both elegant and intense. There's layered aromas of red raspberries, fresh Oregon strawberries, brown spice and cedar. Its aromas are reflected on a palate that speaks of purity and elegance, and is exceptionally balanced with textural complexity, fine and silky tannin structure that finishes with a long, elegant and persistent finish.

Food match

This wine will pair beautifully with the Pinot noir classics - lamb, duck, grilled salmon, and aged cheeses.