Patricia Green Cellars 'Estate' Pinot Noir 2012
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This is a red wine imagePatricia Green Cellars 'Estate' Pinot Noir 2012

 
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"From 5 different blocks with vines of 23, 26, 27 and 29 years of age we created a wine that displays the elegant characteristics of Pinot Noir and Ribbon Ridge."

About Patricia Green
Patricia Green Cellars is located in the Ribbon Ridge district of Yamhill County on the 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends, are noted for producing a tremendously broad selection of Pinot ... read more
Item ID: #15387
Size: 750mL (wine)
Closure: Cork

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"From 5 different blocks with vines of 23, 26, 27 and 29 years of age we created a wine that displays the elegant characteristics of Pinot Noir and Ribbon Ridge."

About Patricia Green
Patricia Green Cellars is located in the Ribbon Ridge district of Yamhill County on the 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends, are noted for producing a tremendously broad selection of Pinot Noirs from far flung vineyards representing some of the better sites in the Ribbon Ridge, Dundee Hills, Chehalem Mountains, and the Yamhill-Carlton growing regions. We look to produce Pinot Noirs that show the distinctions of the sites we work with. All of the vineyards we either maintain or purchase fruit from are extremely well-tended sites that seek to grow the best fruit possible through rigorous attention to detail on every single vine. To ensure that our sites truly show the characteristics of the soil, micro-climate and clonal material none of them use irrigation.

Philosophy
In the winery the philosophy of attention to the smallest details is further extended all the way from the fermenting must to the final bottling process. All of our wines at all of their points of evolution are handled and manipulated as little as possible while being smelled and tasted on a regular basis. Our selection of barrels has been limited to one cooper noted for producing some of the best made Pinot Noir barrels in the world. As we produce as many as 15-16 different bottlings of Pinot Noir under our own label each vintage the decisions we make about the quality of every single barrel is quite rigorous ensuring that each bottling represents the best possible wine from each vineyard with which we work.

Oregon has shown itself to be one of the few truly great wine growing regions in the world. We strive to work within small sub-sections of this vast growing region to find areas particularly suited to growing great fruit. Our wines are made in a very traditional fashion that emphasizes the quality of the raw materials with which we begin, the experience we have with making wine and the intuitive decisions we make during each harvest to produce top quality wine. The Sauvignon Blanc and Pinot Noir we make come from year round hard work, dedication and passion for making the best wines we are able to.

Patricia Green Cellars

View all from Patricia Green Cellars
Patricia Green CellarsPatricia Green Cellars is located in the Ribbon Ridge district of Yamhill County on the 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends, are noted for producing a tremendously broad selection of Pinot Noirs from far flung vineyards representing some of the better sites in the Ribbon Ridge, Dundee Hills, Chehalem Mountains, and the Eola Hills growing regions. All of the vineyards we either maintain or purchase fruit from are extremely well-tended sites that seek to grow the best fruit possible through rigorous attention to detail on every single vine. To ensure that our sites truly show the characteristics of the soil, micro-climate and clonal material none of them use irrigation.

We have cobbled together over the years a collection of vineyard sites, whole and in part, that we feel represent some of the better sites from the best appellations in the state. The crowning jewel was landing what is now our Estate Vineyard. On top of that though we have other sites that are almost exclusively between 15-35 years in vine age. While old vines won't necessarily mean that the wine is better than wine from younger vines the likelihood that a well managed and well situated site will produce better wine from its older vines than its younger ones is extremely high. We are fortunate to have this large cache of older vines, many of which we have worked with for an extended period of time which is also extremely important as it gives you knowledge of the site, how it ripens, when it ripens, what flavor characteristics one should expect, how the wine ferments, what barrels best match the wine and so on. We chose these sites because we felt they were unique, compelling and produced excellent fruit.

In the winery the philosophy of attention to the smallest details is further extended all the way from the fermenting must to the final bottling process. At a larger level the philosophy of the winery is fairly simple: Do what needs to be done. We feel that you simply cannot enter into a vintage with pre-conceived notions of what is going to happen, what our fruit is going to be like, what our wines are going to be like and what we are going to need to do to turn our fruit into the best wines possible. There are certain approaches and techinques that we will obviously look to apply (for instance, sorting fruit, cold soaking must, punching down, etc. are all things that are going to happen) however we consider the intensity of those actions as fluid. That fluid nature would extend to nearly every aspect of our winemaking. Our winery, the equipment within and the people that work for us are our tools for making the best wine we can. We apply those tools as liberally or as conservatively as we think best suits the situation with which we are presented. Ultimately we try to do things simply. The 14th century friar William of Ockham stated that "one should not increase, beyond what is necessary, the number of entities required to explain anything." This is the physics theory known as Occam's Razor. It applies to winemaking though, too. With a combined 42 years worth of winemaking experience we have come to realize that the hardest thing to do is to do the simplest things. Again, this does not mean we do not take action when necessary, it means that we do what needs to be done.

Farming Practice:Practicing Organic

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