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2018 Release

AVA: Dundee Hills                                      LOCATION: Breyman Orchards Rd.

ELEVATION: 600-650’                                 SOIL TYPE: Jory

YEAR PLANTED: 1990                               CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 7.25-acre vineyard        VINIFICATION: 1.75-ton open-top fermenters done with 33% whole cluster fermentations.

PICKING DATE: 10/05/18                           TONS/ACRE: 2.12

OWNERS: Joyce Cooke

MANAGED/FARMED BY: Patricia Green Cellars

PRODUCTION: 474 cases bottled

Winemaking and Notes:The fermentation contained around 33% whole cluster fruit from the four blocks this bottling is sourced from. The fruit from Block 2A was done as 100% whole cluster which is our normal method of fermentation with this block. All cuvees went through a standard cold soak of about 5-6 days, fermented in 1.75-ton open-top fermenters and were pigeaged 1x/day until dry. It was then pressed and allowed to settle for 3 days at which point the wine went to barrel. This wine saw only just over 5% new barrels, but over 50% came from once used barrels of the 19.5 selected for this bottling. As mentioned earlier, there are five sections of Balcombe Vineyard. Four of the sections are used to create the Balcombe Vineyard bottling. The section called 1B is separated out into a different bottling. The Balcombe Vineyard bottling is certainly the quintessential Dundee Hills Pinot Noir. Ever since its first bottling in 2000 this wine is all about how the texture and the flavor co-mingle to deliver the EXPERIENCE. This has an irresistible silky texture without being soft or cloying. The manner in which the flavors are delivered are the key component to this wine’s complexity. It is consistently floral on the nose with subtle elements of red-fruit and smoked meat. It has a sneaky ageability to it since it does have such an approachable-when-young nature to it, but recent tastes of the 2001 and 2002 show those wines cruising along beautifully. Drink it for its lovely, youthful nature or save it and it will be a delicious treat 10+ years into the future. Either way you cannot lose.

 

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SKU: 18BV

AVA: Dundee Hills                                            

LOCATION: Breyman Orchards Rd.

ELEVATION: 600-650’                                     

 SOIL TYPE: Jory

YEAR PLANTED: 1990                                     

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 7.25-acre vineyard              

VINIFICATION: 2.5 ton and 1.75-ton open-top fermenters done with 60 and 33% whole cluster fermentations respectively.

PICKING DATE: 10/07/18                                 

TONS/ACRE: 2.17

OWNER: Joyce Cooke

MANAGED/FARMED BY: Patricia Green Cellars

PRODUCTION: 243 cases bottled

Wine Making and Notes: This is the most popular wine at Patricia Green Cellars. The Wine Club exists because of it. This block happens to produce wine utterly like anything else from the rest of the vineyard. It is darker, much more structured, more earth bound and deeper than the much higher toned fruit in the regular Balcombe Vineyard bottling. This block has been this different since our first time working with this site in 1997. Nothing has changed. We were able to do a fermentation that was done with 60% whole clusters and another with 33% whole clusters. Both went through a standard cold soak of about 5-6 days, one fermented in a single 2.5 ton open top fermenter, the other in a 1.75 ton and both were exclusively pigeaged 1x/day until dry and then pressed and allowed to settle for 3 days. This spent a little less than a year in 20% new barrels and 80% once used barrels. The whole cluster element lends spices and herbs to the super-darkly fruited nature of the wine creating depth and complexity. As usual, the wine is brooding in its youth and has incredible longevity. Tastings of the 2000 and 2001 bottlings over the past year revealed wines that were in tremendous shape. We are better at what we do now than we were then and the vineyard is nearly 30 years old now, not just getting to 10.  This section of the vineyard is a worker. It just cranks out an incredible wine every single year. Every year the vines get more mature and at 29 years of vine age are just entering full maturity. This is a gorgeous uber-rendition of Dundee Hills Pinot Noir.  In the past seven vintages (2008-2017) it has received scores of 93, 93, 93, 93, 93, 93, 93, 94, 95 and 94 from Steve Tanzer’s International Wine Cellar/Vinous.com.  *WINE CLUB ONLY

 

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SKU: 18B1B

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 45% whole cluster, two fermenters done with 100% whole cluster and one 100% whole cluster fermentation in a 2.5 ton round.

PICKING DATE: 09/27/18                          

TONS/ACRE: 3.12

OWNERS: The Durant Family                    

PRODUCTION: 336 cases bottled

Winemaking and Notes:There was a range of whole cluster fermentations ranging from 45% to 100% stem-inclusion that were created from the fruit we received from this block in 2018. They allwent through a normal cold soak of 4 to 5 days and then were fermented in 1.75-ton open-top fermenters (as well as one 2.5 ton round that was done 100% whole cluster and is the bedrock of this bottling) and pigeaged 1x/day until dry and then was pressed and allowed to settle for 3 days before being pressed separately to allow for specific blending later in the year. The wine spent about 11 months in barrel in 27% new oak. 13 barrels of the 100% whole cluster fermentation barrels were selected with 7 coming from the 2.5 ton fermentation and 5 from 45% whole cluster fermentations. This combination allows for the forward, supple nature of Dundee Hills fruit to be showcased while held in check by the old vine, mineral-driven elements of the 100% whole cluster barrels. There is sweet red fruit that is overlaid by a distinctly savory aspect creating a dichotomy upon which complexity exists. This is a wine that has old bones and sensibilities to it while still having the stuffing that Dundee Hill wines are known for all while being an insanely rare example due to the vine age that helps define this wine’s boundaries.

These now monster vines were planted back in 1973 making them some of the oldest vines in Oregon, thus giving this bottling an historical aspect to it. 46-year-old vines in Oregon are exceptionally rare both because there was so little planted acreage back then and some of that acreage has been re-planted due to Phylloxera. The fact 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. It shows finesse, subtleness, elegance and discreet balance all backed up by a sneaky and looming firmness. 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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AVA: Dundee Hills                                     

LOCATION: Breyman Orchards Rd.

ELEVATION: 500’                                       

SOIL TYPE: Jory

YEAR PLANTED: 2000

CLONAL MATERIAL: 100% Dijon 115     

VINEYARD SIZE: 60-acre vineyard, 3.1-acre PGC block

VINIFICATION: Several 1.75 ton open-top fermenters done 100% destemmed.

PICKING DATE: 09/28/2018                      

TONS/ACRE: 3.06

OWNERS: The Durant Family

PRODUCTION: 243 cases bottled

Winemaking and Notes:The Madrone Block, planted to Dijon 115 Clone creates a much different Pinot Noir than the Pommard Clone from the Bishop Block, and it is special enough to be bottled on its own. One of the reasons that the Dundee Hills was the place that initially defined all of Oregon Pinot Noir and why this AVA remains so sought after in terms of plantable vineyard land is that, quite simply, the wines from here are delicious. In their relative youth vines here produce ripe fruit that wants to be pleasing and friendly. The Madrone Block is just about to get to its 20th leaf, so it still exists in a spot where it produces fruit that makes wine people want to enjoy.  It is plush wish richness and ripe characteristics, but it also has balanced acidity and enough tannin to keep everything where it needs to be. This is definitely deep in fruit and oozing with textural appeal creating a long, graceful and entirely charming wine. This borders right on sultry as all bottlings of this block have since we began producing it in 2012. Almost certainly, this is the single vineyard designate with the most upfront appeal to it. This will show sweet red fruits which are certainly a staple of the vintage with classic Dundee Hill sweet spices. Hard not to like.

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SKU: 18DM

AVA: Ribbon Ridge                                     

LOCATION: North Valley Rd.  

ELEVATION: 250-475’                                  

SOIL TYPE: Wellsford

CLONAL MATERIAL: 100% Pommard       

VINEYARD SIZE: 30-acre vineyard

VINIFICATION: Pommard fermented in 1.75 open-top fermenters, 100% destemmed, Wadensvil also in 1.75 ton fermenters done 60% whole cluster.

PICKING DATE: Multiple dates from 09/19 to 10/04/18

TONS/ACRE: 3.25                                       

OWNERS: Patricia Green Cellars

PRODUCTION: 705 cases bottled

Wine Making and Notes:This bottling has always been a powerful view of this vineyard site and we still have blocks in the vineyard in the 10-21 year-old range that have not made (will not make?) the change to the far more chic and mineral-driven Estate Old Vine style. That is fine. Our Estate Vineyard is fairly large and incredibly diverse, so having two very different wines coming off of it is great. To us, this is the exciting part of Pinot Noir and vineyard management, and the marriage of the two in winemaking.

The wine is dark in color, dense in earth-tinged dark fruits with relatively thick tannins. However, as the vineyard has aged, fewer blocks are still producing this style of wine that seems to be indicative of the young vines. This comes from just three blocks: a 1998 southeast-facing planting of Pommard, a 2000 south-southeast facing planting of Pommard at lower elevation and, for the first time ever, a 2000 planting of Pommard that faces east at the top and back of the vineyard. This section has finally developed into something beautiful and representative of this site and particular bottling and we are very excited about its inclusion in this wine! The lower block of Pommard by the winery was done with 50% stem inclusion while all the fruit from the other two blocks were done as 100% de-stemmed. Everything went through a standard cold soak of about 4-7 days depending on the block, fermented in 1.75-ton open-top fermenters and was pigeaged 1x/day before being pressed and allowed to settle for 3 days. This spent a little less than a year in barrel with only 3% being new barrels while 86% were neutral so there is minimal oak influence in this wine allowing the pure nature of this dark Ribbon Ridge bottling to really come out. We dry farm our vineyard and these younger vines, even at 19-21 years of vine age, are still under a bit of duress. This leads to small, tight clusters and fairly thick skins. This gives the wine its trademark dark, almost purplish color with a hefty and dense structure. This can be a bit savage in nature when youthful but it comes around surprisingly fast and, of course, is good for many years.

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SKU: 18ESTV

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

VINIFICATION: 40% whole cluster fermentations in a 2.5 ton open top fermenter.

PICKING DATE:9/29/18                              

TONS/ACRE:1.95

OWNERS: Patricia Green Cellars             

PRODUCTION: 129 cases bottled

Winemaking and Notes:The Bonshaw Block is on the southwest-facing slope of the estate hillside, and its significance to the winery is now multifold. This was the block that produced the highest quality fruit off of the entire Estate Vineyard in our first year of production in 2000. Based on that alone this little 1.25ish acre block would be something that we hold as a significant place in our lives. However, as time has gone on and that block has entered full vine maturity the quality of the fruit and resulting wines have only continued to improve. Little did we realize that this improvement was on such a track that we would produce a wine from the 2016 vintage that would become the first Pinot Noir from Oregon to ever garner a perfect 100 score from a major, national wine publication. This isn’t why we do what we do, but a little positive affirmation that happens to be exclusive to our winery is nice.

This bottling has always stood out to us because it showcases the best aspects of all the best blocks, young vine and old vine alike, and show them off together. In this way this block is the nexus of our vineyard. Dark red fruit, earth, mineral, spice, suppleness, structure are all represented in this wine, especially as it changes and evolves both in the bottle over time and in the glass when poured out. The 2018 is a classic. It is, at least, the equal of the 2016 bottling. It combines the intensity and structure of the vintage with savage fruit and great structure. A completely unique and amazing wine. In short, this is one stunning and hedonistic bottle of Ribbon Ridge Pinot Noir.

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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

VINIFICATION: Multiple fermenters ranging from destemmed to 66% whole cluster fermentations.

PICKING DATE: 09/30/18                

TONS/ACRE: 2.65

OWNERS: Patricia Green Cellars

PRODUCTION: 458 cases bottled

Winemaking and Notes: We have long believed that Wadensvil planted in marine sedimentary soil produces some of the best wines in the cellar. The only problem is finding it outside of our vineyard. Wadensvil is a little later ripening, a little lighter, and a little more elegant and was generally shunned from the late 80’s into the mid-2000s by independent vineyards. When Wadensvil is given the right conditions and especially when combined with the mineral effect of marine soil it blossoms into a stunningly beautiful wine.   The 2018 continues the upward trajectory that this bottling has been on since we started it four vintages ago. The fermentations from this northwest facing section of the block were done with 33% whole clusters while the fermentations from the northeast facing aspect ranged from completely destemmed to 33% to 66% whole cluster. They were assembled as the final wine with 4 barrels from the northwest section, 7 barrels from the whole cluster barrels on the northeast and 3 from the destemmed portion. The wine was pressed off and allowed to settle for 3 days before going to barrel. The wine, while being 22% new oak is also 50% neutral barrel. The Wadensvil clone presents itself in a lovely red-fruited manner (while still being quite concentrated and rich) from our vineyard that tends toward darker fruit profiles. There are very fine-grained tannins and terrific acidity so this wine may take some time to come around and it will undoubtedly have a long life in front of it.

 

 

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

ELEVATION: 500’

SOIL TYPE: Bellpine                                                        

YEAR PLANTED: Various ages in blocks 1998-2004

CLONAL MATERIAL: 62% Dijon 115, 32% Wadensvil, 2% each Pommard and Coury Clone.

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

VINIFICATION: Various: fermentations ranging from 0-100% in both 1.75- and 2.5-top open-top fermenters

PICKING DATE: 09/23-10/01/2018                                   

TONS/ACRE: Approx. 3.35

OWNERS: Dan and Helen Dusschee                                

PRODUCTION: 1,160 cases bottled

Winemaking and Notes:This is our 7th vintage with Freedom Hill Vineyard. Currently we purchase just under 16 acres of fruit from this magnificent vineyard. The acreage is spread across 8 different blocks containing 4 different clones. This bottling, ultimately, is the expression of the vineyard at a broader level as it includes at least some wine from every single block, clone, and winemaking technique. The Pommard Clone Block was 33% whole cluster. Only 1 fermenter of the 2 different Dijon 115 blocks was destemmed and the rest ranged from 25%-100% whole cluster. The Wadensvil was done either 43% whole cluster or 100% whole cluster. The entirety of the Coury Clone Block was fermented with 50% whole clusters in the fermentation. All of our fermentations are pigeaged from the first day on until the end of fermentation. Some fermenters are pigeaged twice per day. While there was a large range due to the amount of different Freedom Hill fermentations, these grapes generally saw an extended cold soak of 4-6 days, pigeaged 1x/day and then allowed to finish fermentation before pressing and then settling before going to barrel.

This bottling has traditionally been heavy with Dijon 115 as that has been the majority of the acreage we have received from the site. In 2018 we doubled our acreage of the older vine Wadensvil which now makes up over 1/3rd of this bottling infusing it with more red fruit tones and fine structure than in the past. An upgrade all around! This wine was in barrel for a little less than a year in around 15% new oak and a combination of once-five times used barrels. It has the deep red pigmentation, floral aromatics, intense mid-palate sweetness with structured and very fine finishing tannins. It is funny to us that this is our “regular” bottling of Freedom Hill simply due to the existence of our small clonal bottlings. By any measure this is a terrific, site-specific Pinot Noir from one of Oregon’s classic and historical vineyards. This has incredibly well-farmed material that gives the wine its great intensity and balance. This is far from “regular” but nonetheless here at PGC that is what it is although we have taken to calling it “Freedom Hill Classic!”. Bang for the buck/Quality-to-price ratio/however you want to term it, this wine is off the charts. This has so much to it that it will drink well almost immediately, but the upside is that it will drink beautifully a decade from now.

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SKU: 18FH

AVA: Willamette Valley                               

LOCATION: Burnell Rd.  

ELEVATION: 500’                                        

SOIL TYPE: Bellpine

YEAR PLANTED: 2004

CLONAL MATERIAL: 100% Dijon 115       

VINEYARD SIZE: 85-acre vineyard, 14-acre PGC blocks spread over many sections.

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

PICKING DATE: 09/29/18                           

TONS/ACRE: 3.23

OWNERS: Dan and Helen Dusschee         

PRODUCTION: 234 cases bottled

Winemaking and Notes:This is simply perfect material from one single block of the vineyard the East Liberty Block, all Dijon 115 Clone Pinot Noir planted in 2004. This bottling has always emphasized the ability for whole cluster fermentation to shine with fruit from this vineyard. From 2012-2015 this bottling drew from fermenters that were generally 50-60% whole cluster fermentation. In 2016 a few barrels that were 100% whole cluster found there way into the mix. In 2017 we have committed this block of the vineyard and this particular bottling to 100% whole cluster fermentations.

In 2018 we have kept that going. They are simply the most provocative, distinct and thrilling barrels of all the scores of Dijon 115 barrels from which we have to choose. The relationship between this block’s fruit and the tightly wound, highly evocative aromatic quality of Pinot Noir that we know Oregon can produce under the best of circumstances is perfect. The Duchesse’s dedication to increasing the quality of their farming and moving from sustainable farming to organic farming is paying dividends in the health of all their plants and the quality of fruit those plants are producing. This particular block has adapted quickly and the fruit and wine show the results. While Freedom Hill is historically known for its power and structure, it is evolving as it matures as a site that layers beauty on top of that infrastructure. This wine has floral tones, graphite, herbs, red fruit and saline notes all intertwined even at this young age. There is still power, but the tannins are incredibly fine-grained making for a wine of precision, length and complexity.

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SKU: 18FHD

AVA: Willamette Valley                             

LOCATION: Burnell Rd., Dallas, OR  

ELEVATION: 500’                                      

SOIL TYPE: Bellpine

YEAR PLANTED: 1998                             

CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 85-acre vineyard, 1.1-acre PGC  block

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

PICKING DATE: 10/01/18                        

TONS/ACRE: 3.43

OWNERS: Dan and Helen Dusschee

PRODUCTION: 281 cases bottled

Winemaking and Notes: The 2018 Wadensvil is both rich with bright fruit combined with structure and density, but also showing finesse. It is all from 100% whole cluster fermentations.  This wine has stood out as one of the top wines in the cellar since ferments really started taking shape this spring. A wine where the red-fruited nature of the clone gives it a different flavor profile than all the other wines, but the clone’s natural transparency allows for the inherent structure of the vineyard to be portrayed. This is a paradoxical wine in ways, but incredibly interesting. The 2018 vintage is much like the 2017 vintage, but with greater fruit concentration that balances the omnipresent tannins. While this is serious in structure and clearly a wine that will benefit from time there is such an appealing level of fruit and texture that drinking it in its relative youth is far from a bad idea. This is a showstopper in many ways and few domestic Pinot Noirs reach this level of overall intensity in all the relevant categories. Act according to your nature.

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SKU: 18FHW

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, ~2.8-acre PGC blocks

VINIFICATION: Multiple fermentations with all done in 1.5 or 1.75 ton bins with whole cluster on the Dijon 115 ranging from 10-50% while 100% destemming on the Pommard and Mariafeld.

PICKING DATE: 10/02 and 10/04/18             

TONS/ACRE: 2.99

OWNERS: Todd Hansen                               

PRODUCTION: 168 cases bottled

Winemaking and Notes: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.

This bottling marks the 9th vintage we have received fruit from this vineyard although we have only bottled this individually for the past 7 vintages. Over the years this wine has moved the way the vineyard has which is to say in an entirely positive direction.  In 2009 we were interested in the vineyard as we had just begun getting fruit from Olenik Vineyard below it but the farming was far off what it needed to be in that vintage for us to begin a relationship. In 2010 and 2011 we received fruit but not exactly what we wanted. Even in 2012 when, as noted, we started in the sections we thought had the greatest potential the overall quality of the wine was good to very good with the latter being the rarer barrels. In 2017 we started to see movement to more sustainable and organic practices with a corresponding uptick in the quality of the fruit we are receiving. In 2018 that surge has become so prominent that the very good barrel is rare and the excellent barrels are what we now use for this bottling. This still follows along historic lines with 12 barrels coming from the Dijon 115 sections, 7 from the Pommard and 1 from the Mariafeld which acts almost like a binding agent for the other two clones. 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 while now showing more intense and sophisticated tannin structure than in the past. 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. As we have explored more vineyards just outside the eastern edge of the Ribbon Ridge AVA we have found these incredibly dynamic, floral and simply lovely Pinots that are d

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SKU: 18LIA

Winemaking and Notes: The Marine Sedimentary bottling takes wine from selected blocks and barrels from multiple sites. Our entire Estate Vineyard, all three blocks, Pommard (Anklebreaker Block), Wadensvil Clone and Coury Clone from the Olenik Vineyard, Dijon 115 and Mariafeld Clone from Lia’s Vineyard and Pommard from Lichtenwalter Vineyard  and Wind Ridge Vineyard were blended to show how the silty marine soil both drives our plants lives and produces wines that are distinct on their own.

This is such a huge contrast to the Dundee Hills wines that we produce and in particular the soil-based Volcanic bottling that we also make. The interaction of dark fruits, stony/earthy-driven characteristics from the Pommard, sweetness from the Dijon 115, acid and tannin from the Mariafeld and a little bit of je ne sais quois from the Coury Clone produce a wine that will appeal to those that want secondary characteristics, structure, cool minerality and restraint. This is the inherent nature of wines from vineyards planted in these soils.

Over the years this wine has seen a distinct evolution. Part of it is the inclusion of a greater number of vineyards and blocks which, certainly at a very fundamental level, would obviously create a different nature for the finished wine. However, the real changes are far more important. We started making this wine in 2005 but it was only our 6th vintage farming a marine soil site and making wines from marine soils. Now, as this is being written in 2019, we receive fruit from four Ribbon Ridge AVA sites and four Chehalem Mountains sites that are just off the eastern edge of Ribbon Ridge. That’s eight vineyards all within less than 4 miles of each other. Our understanding of the farming required to grow excellent fruit in these sites has increased dramatically over our 20 years here. Likewise our ability to nudge the fruit toward its best wine self has seen a corresponding rise. Just because we likely source fruit from more sources in this very focused area does not make us THE expert on marine soil wines but it does make us uniquely qualified to produce a wine that shows off the excellence and potential of this small part of Yamhill County. In 2018 we have most assuredly hit the high water mark to date with this bottling. The 2018 vintage will likely go down as a terrific vintage in the annals of Oregon wine but I think it particularly shines with these marine soil wines. There is no doubt the best wines we produced in 2018 come from these eight sites. That the best Marine Sedimentary bottling is the most dramatic and profound bottling of the fourteen vintages we have made because it comes from seven of these eight sites should not be surprising. You should revel in it, but not be surprised. This is everything a marine soil Pinot Noir should be.            

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SKU: 18MS

AVA: Dundee Hills                                               

LOCATION: Worden Hill Rd.

ELEVATION: 425’                                                  

SOIL TYPE: Jory

YEAR PLANTED: 1990                                         

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: PGC block 3.5 acres, .8 acres and .5 acres spread across three sections of the vineyard.

TONS/ACRE: 3.25                                                  

PICKING DATE: September 24

VINIFICATION: Multiple fermentation vessels and whole cluster inclusions ranging from 0 to 100%.

Winemaking and Notes: 8 of the 15 barrels come from 100% whole cluster fermentations and 7 come from completely destemmed fermenters. Most of the wine comes from the large block located in the ideal location on the bowl-shaped hillside, but 3 barrels came from the block above that seemed to add a dimension of elegance and texture without taking away from the lavishness, deep fruited and structured wine we all know. This combination allows the structure and earthen minerality to be infused with the incredibly lush and dense fruit this vineyard produces creating a wine of great depth, character, complexity and flavor. 15% new barrel was used with a combination of once to four times used barrels to round out the barrel program. This wine wants to be perfect. It is youthful and jumpy right now. As of writing this, there is so much material rolling around with fruit and tannin. Its characteristics are sort of all over the place. Not unusual for great wines to begin at stages like this. This has power, concentration, dry extract, subtle spice undertones and enormous length. This is not necessarily a powerhouse, but it has so much to it that it’s impossible to doubt that there is profundity in this wine’s future. Taste it now for all the incredible stuff going on, but get it because it will be great years down the road.

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/ 750ml
SKU: 18Y

This is what we consider on a year-in, year-out basis our most unique and exotic wine. This is, as always, our only wine that is made in 100% new Cadus barrels. This wine is a textural experience beyond any of our other wines. Rather than attempting to show, in pain-staking detail, the individual qualities of the vineyards we work with the Notorious bottling is about a particular style of wine that is richer, more intense, denser in texture and more lifted aromatically than our other bottlings. 

In 2018 the eight selected barrels come from Balcombe Vineyard (4 barrels of Pommard planted in 1990 and fermented with 0%, 33% and 60% whole cluster from Blocks 1A, 1B and 2B), Estate Vineyard (2 barrels, 1 each from a 1990 planting of Pommard done with 50% whole clusters and from a 2001 planting of Dijon 114 from the Etzel Block done with 50% whole cluster ) and the vineyard we moniker as Mysterious (2 barrels, 1 each from a 1990 planting of Pommard done with 0% whole clusters and 100% whole cluster). These are all incredibly well farmed vineyard with 3 organic sites representing totality of fruit.

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$85.00
/ 750ml
SKU: 18N

AVA: Chehalem Mountains                  

LOCATION: Kings Grade Rd.

ELEVATION: 325’                                    

SOIL TYPE: Willakenzie

YEAR PLANTED: 2007                           

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block

VINIFICATION: 3 open-top 1.75 ton fermenters, one with 0%, one with 40% and one 50% whole clusters.

PICKING DATE: September 26th        

TONS/ACRE: 3.25

OWNERS: John & Susan Olenik        

PRODUCTION: 310 cases bottled     

Winemaking and Notes: Olenik Vineyard sits nearly smack dab in the middle of this south facing hillside. The vineyard sits on the same type of thin marine soil as our Estate Vineyard. Wadensvil Clone is especially perfect for this type of soil. The natures of marine sedimentary soil and the Wadensvil clone are nearly a perfect intersection for Pinot Noir in Oregon. Wadensvil tends toward more elegant, high-toned and red-fruited wines while the sedimentary soil adds an element of structure and turns the wine distinctly toward a very mineral-driven mid-palate and finish. The barrels that make up this wine come equally from the fermentations that was done with 50% and no whole clusters with a couple of barrels of the 40% whole cluster fermenter rounding out the balance. Despite the differences in the make-up of the fermentations the bins were both pigeaged 1x/day and pressed separately on the same day. The fruit that was fermented with 50% whole clusters emphasizes minerals, spices and back-palate structure all of which provide tension in the herb-laced red fruit. The de-stemmed barrels are a rush of sweet, feminine red fruit and a texture like velvet. The 40% seemed to have a little of both. The whole clusters give an incredible backbone to this wine that lends an austerity to this wine that benefits it not only down the road but in the here and now, allowing it to be the wine from the Chehalem Mountains that is the most elegant, graceful and refined of the bottlings. The wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force in this wine. This wine is soulful and richer than it at first seems however it is graceful, subtle and sublime and easily one of the most popular wines that we make.

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