About Us

Patty Green

At the very least Patty Green is a study in climbing the winemaking ladder.
She began by leaving the re-forestation business to pick grapes at Hillcrest Vineyard outside of Roseburg. By 1987 she was working in the winery more or less as the Assistant Winemaker. In 1988 and 1989 she was pretty much given the reins. As this was Hillcrest Vineyard that meant she could pretty much experiment with anything she saw as interesting and informative. In 1990 and 1991 she was consulting for Ashland Vineyards and Girardet Winery while working crush at Adelsheim Winery. In 1992 she became the winemaker at La Garza Vineyards while keeping a busy schedule of consultation work.

All of this was the prelude to her developing her reputation as one of Oregon’s top Pinot Noir winemakers. In 1993 she began as the winemaker and sole employee of Torii Mor Winery. In the first vintage she produced about 1,200 cases of Pinot Noir, Chardonnay and Pinot Gris. When she left with the 1999 vintage in barrel there were 9 labels of Pinot Noir, 2 labels of Chardonnay as well as the small quantity of Pinot Gris. A slew of 90+ point scores on wines from the ’93-’97 vintages, nods of acknowledgment from numerous national wine critics, widespread recognition within Oregon’s wine community as a talent to watch and near cult-like status from Pinot drinkers (you can’t imagine how many people have asked her if she is the Famous Patty Green or the Wonderful Patty Green or some other descriptive adjective) were all accorded to her in the 6+ vintages she tended to there. But sometimes you have to move on.


The Pinot Noirs she seeks to create are based upon an idea of how she believes each individual vineyard expresses its fruit profile and how she can take that individual expression and lay it over a foundation of richness, silkiness and complexity. There is no recipe or formula to the creation of her wines. Certain tasks are always undertaken such as twice daily punch downs from the day the fruit is picked and processed and settling the juice after the solid must has been pressed. Some decisions though are left up to the cards the vintage deals: To de-stem or not and in what quantity is a decision made minutes before fruit goes to fermenter, the level at which to press (or not press at all in some vintages), length of cold soaks and fermentations.

The list goes on and on. Many factors including her style, the quality of the fruit, the chemical composure of the fruit (this may be mostly craft work but we do know a little something about the biology and chemistry of what we are doing), the types of barrels and the vintage as a whole factor into the decisions that are made during harvest. These decisions are the basis for the wines that go into barrel.The creation of a winery carrying her name was not the first thing on her mind upon becoming a free agent in the wine world. To begin with the winery is a joint project and secondly she really does not see herself as “a name in lights” kind of gal. She is the creative force behind what is a pretty decent, little two person operation.