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2017 Release

 


92 Points  (Wine Enthusiast)

At first sip, just a touch of bitterness comes up, but given its youth that can be expected to smooth out over time. There are highlights of clove and cinnamon under bright raspberry fruit, and the wine penetrates into a tannic, astringent but lengthy finish. Best to tuck this away a few years before drinking.

 

AVA: Dundee Hills    

LOCATION: Breyman Orchards Rd.

ELEVATION: 500’      

SOIL TYPE: Jory

YEAR PLANTED: 1973     

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 60-acre vineyard, 4-acre PGC block    

VINIFICATION: Two 1.5-ton open-top fermenters done with 100% whole cluster and three fermenters done with 20% whole cluster fermentations.

PICKING DATE: September 13th     

TONS/ACRE: 2.95

OWNERS: The Durant Family    

PRODUCTION: 350 cases bottled

Two fermenters of fruit were 100% de-stemmed and went through a normal cold soak of 4 to 5 days and then was fermented in 1.75-ton open-top fermenters and was punched down 1x/day before being pressed and allowed to settle for 3 days. Two other fermenters were done with 20% whole clusters, went through a standard cold soak of about 5-6 days, pumped over 1x/day until fermentation began and then was pigeaged 1x/day until dry and then was pressed and allowed to settle for 3 days. The wine spent about 10 months in barrel in 33% new oak. 5 and ½ barrels of the 20% whole cluster fermentation barrels were selected and 3 ½ from the 100% whole cluster fermentations. This combination allows for the forward, supple nature of Dundee Hills fruit to be showcased while in check by the old vine, mineral-driven elements of the 100% whole cluster barrels. This is a wine that has old bones and sensibilities to it while still having the stuffing that Dundee Hill wines are known for.

These now monster vines were planted back in 1973 making them some of the oldest vines in Oregon and thus giving this bottling an historical aspect to it. 44 year-old vines in Oregon are exceptionally rare both because there was so little planted acreage back then and because some of that acreage has been re-planted due to phylloxera That this site and wine exist at all is somewhat of a minor miracle. In part due to this, this wine knows exactly what it wants to be. This is finesse, subtleness, elegance and discreet balance all backed up by a sneaky and looming firmness that comes on in the back of the wine. Only older vines make wines like this. This is not a wine that needs to make a dramatic entrance because all the work is done on the back end.

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$63.00
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SKU: 17DB

91 Points   (Wine Enthusiast)

An elegant wine that skates lightly along a red fruit spectrum from strawberry to raspberry with supporting streaks of citrus, this should benefit from further bottle age. This requires further aging for optimal drinking. Enjoy 2020–2025.

AVA: Chehalem Mountains           LOCATION: Kings Grade Rd.

SOIL TYPE: Marine Sedimentary & Volcanic            YEAR PLANTED: 1990s

CLONAL MATERIAL: Pommard, Dijon 115 & Mariafeld (Clone 23)              VINEYARD SIZE: 26-acre vineyard, ~4.4-acre PGC block

VINIFICATION: 1 open-top 1.5 ton fermenter and 1 9-tone open-top fermenter both done 100% de-stemmed.

PICKING DATE: 10/05/17             TONS/ACRE: 2.87

OWNERS: Todd Hansen                              PRODUCTION: 216 cases bottled

Lia’s Vineyard, to us, is about the unusual (in Oregon) combination of soil types due to the change in elevation that the vineyard has over a relatively small amount of overall acreage. That is what makes this vineyard fascinating and, in our cellar, totally unique. The Pommard at higher elevation in volcanic soil produces intense, sultry and concentrated Pinot Noir and the Dijon 115 leans to a much more structured and savory style since it comes from the marine soil at the bottom of the vineyard (this is still in the middle of the overall hillside). The Mariafeld is at an even lower spot on the hill than the Dijon 115 and it adds its own little thing to the whole situation.

We chose a total of nine barrels for the 2017 Lia’s Vineyard bottling. In 2017, due to space constraints, the Lia’s Vineyard clones of Pinot Noir were co-fermented in 2 separate fermenters. The nine-ton fermenter was 67% Dijon 115, 18% Pommard and 15% Mariafeld. The smaller fermenter was 67% Pommard and 33% Mariafeld. We generally prefer to ferment clones separately but the circumstances of harvest led us to this sort of happy accident. We ended up choosing 6 barrels from the large fermenter and 3 barrels from the smaller. Over the years we have been refining our approach to the Lia’s Vineyard fruit and working to draw out the more subtle aspects we believe it has, in favor of the more overt, fruit forward nature it also has the ability to display. The 2017 is a bit more fruit driven than the previous vintage due to the nature of the fermentations but in some way that might not be a bad thing. There is an aromatic element to it that is far more floral than it has been in the past vintages and the wine is a bit more inviting. It’s full of space for one to explore rather than being a wine that simply rushes at you with a full-throttled intensity. This wine is quite integrated at a very young age which is surprising given the dispirit clones, vine ages, elevations and soil types. Likely due to the co-fermentation and de-stemmed fruit we have a quite seamless and lush Lia’s which works with the aromatic etherealness of the vintage and the floral nature of the site. This may not have the purity and well-rounded beauty of the 2016 but it is immensely pleasurable and will be delicious for years to come.

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$52.00
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SKU: 17LIA

While this wine falls outside of our normal winemaking pattern since it is from an assemblage of vineyards as opposed to one specific vineyard site it still retains the idea of place as important in the overall characteristics of Oregon Pinot Noir. While we have broadened that concept away from the vineyard and to the appellation the approach to bottling this wine certainly began with the same philosophical principles we apply to our vineyard designated wines.  The Marine Sedimentary bottling takes wine from selected blocks and barrels from across multiple sites. Our entire Estate Vineyard, both Pommard (The Anklebreaker Block) and Wadensvil Clone from Olenik Vineyard and Dijon 115 and Mariafeld Clone from Lia’s Vineyard.

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$57.00
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SKU: 17MS

93 Points (Wine Enthusiast)

Gotta love the name, which the winery notes attribute to its “unusually rocky topsoil.” Spicy and sharp edged, it explodes with pungent cranberry and raspberry fruit. Then, with a little airing out, the flavors broaden across the midpalate, textural and bracing. The mineral-drenched finish lingers for a full minute or longer.

 

AVA: Chehalem Mountains               

LOCATION: Kings Grade Rd.  

ELEVATION: 325’                                

SOIL TYPE: Willakenzie

YEAR PLANTED: 2007                       

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 32-acre vineyard, ~1.0-acre PGC Wadensvil block

VINIFICATION: 2 open-top 1.75 ton fermenters, each done with 35% whole cluster fermentation

PICKING DATE: September 26th     

TONS/ACRE: 3.25

OWNER: John & Susan Olenik        

PRODUCTION: 197 cases bottled

Winemaking and Notes:This is a lower lying section in Olenik Vineyard planted to Pommard clone in 2006 and the name references the rock-strewn nature of this section of the vineyard. This is definitely the warmest spot in the site with the radiant heat from the rocks and this was picked early on in the 2017 harvest at moderate level of brix belying this wine’s deep, dark color and powerful overall nature. This is only our third time bottling this section and the first time since the legendary 2012 bottling. We are very pleased to be able to show the characteristics of this utterly unique piece of ground in Oregon. The Anklebreaker moniker is a visual description of the ground this part of the vineyard is planted in. The basalt boulders, rocks and stones in the section of the vineyard are no doubt part of a long ago land slide from further up the embankment and they give the block an eerie similarity to Chateauneuf-du-Pape. Somehow, the name seems to also convey the style of wine to expect and delivered. This is broad-shouldered Pinot Noir with deep and very dark fruit flavors. This is years away from any sort of peak but certainly provides satisfaction at the big-boy level in the short run. This is an electrifying and completely unique Pinot Noir. Even within a cellar that boasts an amazing level of diversity this Pinot Noir stands out as freakishly different. Drink at your own risk.

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$75.00
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SKU: 17OA

AVA: McMinnville    LOCATION: Vineyard Ln.

ELEVATION: 650’    SOIL TYPE: Jory

YEAR PLANTED: 1989      CLONAL MATERIAL: 100% Coury

VINEYARD SIZE: 135-acre vineyard, 1.4-acre PGC block    VINIFICATION: Four 1.5-ton open-top fermenters done 100% destemmed.

PICKING DATE: 10/07/17       TONS/ACRE: 3.36

OWNERS: Laurent Monthelieu     PRODUCTION: 216 cases bottled


Winemaking and Notes: This is an amazing old vineyard. How, back in 1972, someone decided to plant this insanely remote vineyard well southwest of McMinnville is sort of beyond me. Nonetheless, this nearly 50 year-old vineyard is the defining site in the McMinnville AVAs and is one of the renowned vineyards in the state of Oregon. The site is farmed biodynamically and the attention to detail there is amazing, especially when one takes into account the size (around 135 acres). We were offered a small section of the site planted to Coury Clone in 1989. Given our predilection for collecting the great sites of Oregon in our cellar, our desire to work with beautifully farmed old vine fruit and our obsession with Coury Clone this was a no-brainer.

Our instincts proved correct. This is easily one of the top wines in the cellar from 2017 and given that we bottled 26 other Pinot Noirs that is saying a lot. Having the experience with the Freedom Hill Coury Clone definitely gave us insight into what the potential was and what the experience of the clone’s impact within the context of the site’s terroir was going to be but, holy cow, we did not know we were getting something like this. Hyland is higher elevation and thus in volcanic (Jory) soil while Freedom Hill is lower and in marine (Bellpine) soil. The difference the soil has here across the clone is striking. While still possessing the interesting aromatics and tea-like characteristics the fruit is strikingly red-dominated and the texture is a magical, ethereal veil that allows the flavors to deftly cruise over it making for a discreet, sublime and incredibly complex wine. This is an exciting wine from a brilliant, esoteric site and

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AVA: Chehalem Mountains                LOCATION: Kings Grade Rd.

ELEVATION: 325’                        SOIL TYPE: Willakenzie

YEAR PLANTED: 2007                   CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 32-acre vineyard, ~1.0-acre PGC Wadensvil block

VINIFICATION: 2 open-top 1.75 ton fermenters, each done with 35% whole cluster fermentation

PICKING DATE: September 26th   TONS/ACRE:

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AVA: Ribbon Ridge        LOCATION: North Valley Rd.  

ELEVATION: 450’            SOIL TYPE: Wellsdale

YEAR PLANTED: 1997   CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 30-acre vineyard, 3.1-acre Wadensvil block

Wine Making and Notes: This 3.1 acre block in the very back of the vineyard was planted in 1997. When we bought the property in 2000 this section was had nearly quite had it. In July of 2000 this section was already entirely rife with yellow leaves. The plants were simply over-taxed from a large crop load in their first year of production followed by a dry summer and there was no hope that the fruit was going to ripen so it was all dropped off in hopes of rescuing the plants. Over the next several years this block was attended to with a special fury and the wine got incrementally better. By 2014 the block had made a complete transformations and was serving as one of the major components of the Estate Vineyard bottling.

In 2015, when this block entered the “Oh yeah, this is a stand-alone wine now” zone we were extremely excited. Wadensvil Clone planted in marine soils make really spectacular wines once the vines get to the point of maturity. The 2017 is an excellent follow from the first two vintages that proceeded it. Simply gorgeous aromatically and on the palate, but underpinned by the darker notes our site provides. It is laced with minerality and super-fine tannin structure - this is a classic Ribbon Ridge Pinot Noir!

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Previous Vintage: “100 PTS: Patricia Green Cellars 2016 Estate Vineyard, Bonshaw Block Pinot Noir (Ribbon Ridge). This 100% Pommard clone wine from a 1990 planting is immensely deep, dark and textural, with complex aromas that instantly draw one in. Its compact berry, plum jam and baking spice scents come with underlying mineral and earth notes. It hits the palate with a powerfully woven matrix of lush flavors: blueberry, plum, cherry, chocolate, butterscotch and toasted coconut. It’s thick, supple and lingering—an ethereal and extraordinary wine.” Editors' Choice, Paul Gregutt

 

AVA: Ribbon Ridge     LOCATION: North Valley Rd.  

ELEVATION: 450’     SOIL TYPE: Wellsdale

CLONAL MATERIAL: Pommard     YEAR PLANTED:1990

VINEYARD SIZE: 30-acre vineyard, 1.0-acre block   

OWNERS: Patricia Green Cellars    


The Bonshaw Block is on the south slope of our Estate hillside, around 1.5 acres. We only harvested approximately 1.4 tons from this section of 100% old vine Pommard Clone. Needless to say, this vintage nailed it. This bottling has intensity and power with dark fruit notes, all while maintaining the classic Pinot Noir sweetness displayed when the block is on its game. What has always made this bottling stand out is the combination of texture and structure. This wine has a full, round, opulent palate, but at the same time it brings in forceful tannins so there is context to all its dimensions.

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AVA: Ribbon Ridge      LOCATION: North Valley Rd.  

ELEVATION: 450’      SOIL TYPE: Wellsdale

CLONAL MATERIAL: Pommard, Dijon 114      YEAR PLANTED: 1986, 2001

VINEYARD SIZE: 30-acre vineyard, 2.55-acre block    VINIFICATION: mostly 50% whole cluster fermentations

PICKING DATE: 10/05/17 and 10/08/17   TONS/ACRE: 3.49

OWNERS: Patricia Green Cellars    PRODUCTION: 260 cases bottled

*Wine Club Only

Wine Making and Notes: Named as such because this section of our vineyard planted in 1986 slopes to the northeast directly toward our neighbor Beaux Freres. The name is an homage to the owner and winemaker there, Mike Etzel. This wine has always pulled some of the most interesting characteristics out of the site and that is its reason for existing on its own. For some reason this has always been the most nuanced, most mineral-driven, most particularly Pinot Noir-sous bois sort of thing going on of all our wines. There are 2 sections within the East Etzel Block and for the first time they are both being used in this bottling. The older Pommard (planted in 1986) was 20% whole cluster and went through a standard cold soak of about 5 day, fermented in a single 1.75 ton open top fermenter and was pigeaged 1x/day before being pressed and allowed to settle for 3 days. The Dijon 114 was done 100% de-stemmed, went through a standard cold soak of about 5 days, fermented in two separate 1.75 ton open top fermenters and was pumped over until fermentation started and then it was only pigeaged 1x/day before being pressed and allowed to settle for 3 days. This spent a little less than a year in 17% new barrels along with a combination of a one time and a four times used barrel. This wine is aromatically extremely complex and nuanced to a fault. Minerality and seductive darker fruits combine with great complexity on the palate to create a wine that shows how elegant, intricate, intense and soil-influenced older vine Pinot Noirs from Ribbon Ridge can be. The addition of whole cluster fermentation furthers the aromatic qualities and drives the graphite notes on the palate and tightens the tannins up on the back end. *WINE CLUB ONLY

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$475.00
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SKU: 17Z5

AVA: Willamette Valley   LOCATION: Burnell Rd., Dallas, OR  

ELEVATION: 500’    SOIL TYPE: Bellpine

YEAR PLANTED: 1998    CLONAL MATERIAL: 100% Coury

VINEYARD SIZE: 85-acre vineyard, 1.1-acre PGC block  VINIFICATION: 2.5-ton open-top fermenters done with 100% whole cluster and 35% whole cluster fermentations.

PICKING DATE: 09/27/17     TONS/ACRE: 3.23

OWNERS: Dan and Helen Dusschee      PRODUCTION: 216 cases bottled

Wine Making and Notes: Coury Clone Pinot Noir has a fascinating background tale that is literally rooted in the earliest history of the Oregon wine industry. The short version is that Charles Coury submitted his master’s thesis for cool climate winegrowing to the University of California at Davis while studying in Alsace, France in 1964. He brought cuttings back to the U.S. when he returned that summer. From these small and straight forward beginnings the plantings and legend of the Coury Clone begins. For a full and detailed account of this very, very interesting agricultural story that was lost to history for some time please go to The Price of Pinot’s website (http://www.princeofpinot.com/article/1214/) and read for yourself.

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$500.00
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SKU: 17FHC5

AVA: Willamette Valley       LOCATION: Burnell Rd.  

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2004       CLONAL MATERIAL: 100% Dijon 115

PICKING DATE:     TONS/ACRE:  3.34

VINIFICATION: 1.75-ton open-top fermenters done with 100% whole cluster.

VINEYARD SIZE: 85-acre vineyard, 11-acre PGC block  

OWNERS: Dan and Helen Dusschee      Production:  280 cases

Wine Making and Notes: As always this is simply perfect material from one single block of the vineyard (East Liberty Block), all Dijon 115 Clone Pinot Noir planted in 2004. This bottling has always emphasized the ability of whole cluster fermentation to shine with fruit from this vineyard. Nine barrels came from 50% whole cluster ferments, 5 from 100% and 4 from 20% whole cluster ferments. This mix deftly mixes the more fruit forward aspects of lower whole cluster usage with the aromatic and complexity inherent to higher whole cluster ferments.  There are no new barrels on this wine and, in fact, there is only one barrel that was used just once previously. The bulk of the barrels used for this wine were completely neutral so to further enhance the incredible nature of this vineyard-driven bottling. This has a strong, black-fruited tone to it with a range of flavors and spices mingled 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.

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AVA: Willamette Valley       LOCATION: Burnell Rd.

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2001        CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 85-acre vineyard, 11-acre PGC block       

OWNERS: Dan & Helen Dusschee   

This trio of wines, where we attempt to show you the nature of Freedom Hill Vineyard through the lens of a single clone, have been exceptionally popular and very well received. The 2015 Dijon 115 was referred to as “sharing the traits of Romanee St. Vivant” while the Pommard “could pass for a New World Richebourg” by Josh Reynolds of Vinous.com. Despite that high praise it was the 2015 Coury Clone that netted the highest score of the three wines with 95 points.

The 2016s are largely by the boards already at this juncture, but the 2017s operate in the same sort of stratosphere as previous vintages. The Dijon 115 will be selected from a wider variety of barrels than ever before and its depth, character and complexity will reflect its larger pool of possible components. The Pommard may well turn out to be the most fascinating of the six bottlings we have made previously of this intense version of Freedom Hill. The Coury Clone will be, as always, the crown jewel of the cellar, combining amazing aromatics, fantastic texture and unique flavors.

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$375.00
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SKU: 17FHP5

AVA: Willamette Valley           LOCATION: Burnell Rd.  

ELEVATION: 500’                    SOIL TYPE: Bellpine

YEAR PLANTED: 1998           CLONAL MATERIAL:  Wadensvil

VINEYARD SIZE: 85-acre vineyard, ~11-acre PGC block

OWNERS: Dan and Helen Dusschee          

We have been making wines from Freedom Hill since 2012 and have bottled 22 individual Pinot Noirs from here in those five vintages. Freedom Hill is a great site, owned and farmed by wonderful people and it has become, behind only our Estate Vineyard, the second most important vineyard in our broad and diverse cellar. We started with the older vine Wadensvil (we get two separate blocks, one older and one younger) in 2016 but waited a year to see if we could more completely realize the potential of the block.

Our instincts proved correct. The terrific thing about the Freedom Hill Pinot Noirs is that they all show the inherent deeper, bolder, more structured character that the site possesses and is well known for while also allowing a distinctly violet-y aromatic note to add a level of delicacy and grace to the wines. Wadensvil loves marine soil and it definitely benefits from anything that will add a floral note to it already floral nature. Combining with the inherent structure of Freedom Hill allows for this wine to stretch out in ways that seem impossible. This wine has great range across both its vertical axis (aromatics and flavor) and its horizontal access (power and depth) that it creates a Pinot Noir with a great amount of space to it. This is a wine that is very comfortable with itself and allows you room to explore what it has to offer.

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AVA: McMinnville    LOCATION: Vineyard Ln.

ELEVATION: 650’    SOIL TYPE: Jory

YEAR PLANTED: 1989      CLONAL MATERIAL: 100% Coury

VINEYARD SIZE: 135-acre vineyard, 1.4-acre PGC block    VINIFICATION: Four 1.5-ton open-top fermenters done 100% destemmed.

PICKING DATE: 10/07/17       TONS/ACRE: 3.36

OWNERS: Laurent Monthelieu     PRODUCTION: 216 cases bottled


Winemaking and Notes: This is an amazing old vineyard. How, back in 1972, someone decided to plant this insanely remote vineyard well southwest of McMinnville is sort of beyond me. Nonetheless, this nearly 50 year-old vineyard is the defining site in the McMinnville AVAs and is one of the renowned vineyards in the state of Oregon. The site is farmed biodynamically and the attention to detail there is amazing, especially when one takes into account the size (around 135 acres). We were offered a small section of the site planted to Coury Clone in 1989. Given our predilection for collecting the great sites of Oregon in our cellar, our desire to work with beautifully farmed old vine fruit and our obsession with Coury Clone this was a no-brainer.

Our instincts proved correct. This is easily one of the top wines in the cellar from 2017 and given that we bottled 26 other Pinot Noirs that is saying a lot. Having the experience with the Freedom Hill Coury Clone definitely gave us insight into what the potential was and what the experience of the clone’s impact within the context of the site’s terroir was going to be but, holy cow, we did not know we were getting something like this. Hyland is higher elevation and thus in volcanic (Jory) soil while Freedom Hill is lower and in marine (Bellpine) soil. The difference the soil has here across the clone is striking. While still possessing the interesting aromatics and tea-like characteristics the fruit is strikingly red-dominated and the texture is a magical, ethereal veil that allows the flavors to deftly cruise over it making for a discreet, sublime and incredibly complex wine. This is an exciting wine from a brilliant, esoteric site and

In Stock
Add To Cart
$500.00
/ 5L
SKU: 17HC5

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