Wine Enthusiast 92
"Lovely aromatics send up scents of sandalwood and hints of pomegranate fruit. It hits the palate with astringent tannins and light flavors of raspberry, suggesting that another couple of years in the bottle will serve to open it up further. Drink 2020 to 2030."
Wine Spectator 91
"Deeply structured, revealing an appealing savory, earthy edge, offering expressive raspberry and dark plum flavors, accented by rose petal, tarragon and black tea hints. Drink now through 2025. 763 cases made. –TF"
" This has a strong, black-fruited tone to it with a range of flavors and spices mingling in for complexity. The tannins are sticky and firm and born entirely of the fruit. This wine will reward with a long life of aging, but will also be appreciated by fans of intense and sinewy Pinots in its youth."
About the Wine:
This bottling is comprised of 91% Dijon 115 across all three blocks. About 10% of those barrels were completely de-stemmed. Another 15% came from 100% whole cluster ferments with balance from barrels containing wine that had 15%-50% whole cluster fermentations. The Coury and Pommard round out the blend. This wine was in barrel for a little less than a year in 13% new oak and a combination of once-five times used barrels. This has the deep pigmentation, floral aromatics, intense mid-palate sweetness and structured finishing tannins that provide the wine with enough fortitude to hold the fruit sweetness well in check. This balances at a very high level. For all the dry extract-laden fruit here there is a wealth of acidity and tannin that are actually the dominant forces in the wine and ensure that this is a focused, smart and incredibly delicious Pinot Noir. This has so much to it that it will drink well almost immediately but has an upside that is clearly well more than a decade away.
Sourced from the eastern edge of the Coast Range Foothills
- South and west of the border of the Eola-Amity Hill AVA
- Marine sedimentary Bellpine soils
- 500 ft. in elevation
- 100% Coury clone
- Fermentations ranging from 0-100% whole cluster in open-top
- Aged for about 11 months in barrel (20% new)
- 710 cases produced
About the Winery:
The entire winery is dedicated fully and solely to displaying the nature of Pinot Noir that is derived from where it is grown. In each vineyard a unique combination of geology, topography, elevation, aspect to the sun, degree of slope, type of water, age of vine, clonal material, flora and fauna that come together to make up the concept that is referred to as terroir. All our vineyards are either organically or sustainably farmed to produce textures, aromatics and flavors that are specific to the site from which they are born. Our goal is to work with unique vineyards that have wide ranging natures so that we can showcase a broad range of Oregon Pinot Noir capabilities.
Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations. Patricia Green cellars focus is to produce Pinot Noirs that show the distinct characteristics of the sites and vintage within the context of the wines.
Patricia Green CellarsView all from Patricia Green Cellars
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 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