All of 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. It is foremost about making the best wines possible, but also about investing in, honoring and keeping alive the history of Oregon’s great, heritage vineyards. The barrel room we call our “Heritage Vineyard Room” embodies the essence of our winery while showcasing Oregon’s historic sites. - Jim Anderson
VINIFICATION: 2.5-ton open-top fermenters done with 100% whole cluster and 35% whole cluster fermentations.
PICKING DATE: 09/30/18 TONS/ACRE: 3.16
OWNERS: Dan and Helen Dusschee PRODUCTION: 229 cases bottled
Winemaking and Notes: This section of the vineyard was planted in 2000 and the cuttings came from the 1972 section of Coury Clone at Hyland Vineyard. What all this amounts to is that this is one of the most fascinating single vineyard bottlings we make on a yearly basis. Coury Clone is definitely something that leads with the nose first and foremost. To ensure that this feature is as prominent and beautiful as possible we have been using 35-50% whole cluster fermentations since our first vintage working with the fruit in 2012. We used 50% whole clusters again in 2018. It works, and in excellent vintages like 2018 the aromatics are especially intoxicating and unique. This bottling shows the flipside of Freedom Hill Vineyard which is known for power, intensity, sap-laden wines with lots of structure. This is graceful and aromatic, and while intense, it is discreetly so. Amongst the staff at Patricia Green Cellars this particular bottling is a distinct favorite.
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