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2019 Release

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 Bottle

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 of

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SKU: 19FH5
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SKU: 19AC

AVA: Dundee Hills

LOCATION: Herring Ln. just south of Hwy 240

ELEVATION: 325-475’

SOIL TYPE: Jory-ish

YEAR PLANTED: 1992

CLONAL MATERIAL: 50% Dijon 115, 25% Wadensvil and 25% Pommard

VINEYARD SIZE: 16-acre vineyard, 4+-acre PGC blocks

VINIFICATION: Several 1.75-ton open-top fermenters done with 100% whole cluster and one 0% whole cluster fermentation in a 1.75 ton fermenter

PICKING DATE: 09/25 and 09/28/19 TONS/ACRE: 2.72

OWNERS: The Cliff and Allison Anderson

PRODUCTION: 246 cases bottled

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SKU: 19AF

AVA: Dundee Hills

LOCATION: Breyman Orchards Rd.

ELEVATION: 600-650’

SOIL TYPE: Jory

YEAR PLANTED: 1990

CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 6.45-acre vineyard

VINIFICATION: 1.75-ton open-top fermenters done with a variety of fermentations ranging from 0-100% whole cluster and 1 x 2.5 ton fermenter with 40% whole clusters

PICKING DATE: 10/02/19

TONS/ACRE: 1.91

OWNERS: Joyce Cooke

MANAGED/FARMED BY: Patricia Green Cellars

PRODUCTION: 390 cases bottled

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

OWNERS: Joyce Cooke

MANAGED/FARMED BY: Patricia Green Cellars

Winemaking and Notes: The fermentations of the four blocks (1A, 2A, 2B and 3) were done with a variety of whole cluster percentages mostly ranging from 0-60% although 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 either 1.75 or 2.5-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 just over 12% new barrels and another 50% came from once and twice used barrels of the 16 selected for this bottling. As mentioned earlier, there are five sections of the 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 has been 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. This wine is consistently floral on the nose with subtle elements of red-fruit and smoked meat. Over the years the wine has become darker, denser and more complex upon release due to its vine age our experience with the site and the quality of equipment.

It has a sneaky ageability to it since it has an approachable-when-young nature to it, but it is age-worthy due to its balance of fruit intensity, structure and acidity. 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: 19BV

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 Anklebreaker (Pommard) block

VINIFICATION: 2 open-top fermenters, a 1.75 ton and a 2.5 ton, the former with 40% whole clusters the latter with 60% whole clusters.

PICKING DATE: September 22nd               TONS/ACRE: 3.33

OWNER: John & Susan Olenik                   PRODUCTION: 156 cases bottled

Winemaking and Notes:This is a lower lying section in Olenik Vineyard planted to Pommard clone in 2007 and the name references the rock-strewn nature of this section of the vineyard. This is definitely the warmest spot of the site with the radiant heat from the rocks. This section was picked early on in the 2018 harvest at a moderate level of brix belying this wine’s deep, dark color and powerful overall nature. We are very pleased to be able to showcase 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 part of a long ago land slide from further up the embankment and they give the block a visual similarity to vineyards in Chateauneuf-du-Pape. Somehow, the name seems to also convey the style of wine to expect and it delivers. This is a broad-shouldered Pinot Noir with deep and very dark fruit flavors. It is years away from any sort of peak, but certainly provides satisfaction at the big-boy level in the short run. Of all the wines in this very diverse cellar this is the most about the place that fruit comes from style of Pinot Noir. It was born to plants in a difficult and hard environment and the wine is not easy and maybe not for everybody but it is distinct, interesting and a great connection to the soils.

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SKU: 19CA

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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SKU: 19C

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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SKU: 19DB
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SKU: 19DM

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: 19EstV

AVA: Ribbon Ridge      LOCATION: North Valley Rd.  

ELEVATION: 250’          SOIL TYPE: Wellsdale

CLONAL MATERIAL: 75% Pommard, 25% Wadensvil    VINEYARD SIZE: 30-acre vineyard

VINIFICATION: Multiple fermentations ranging from completely de-stemmed to 66% whole cluster.  

PICKING DATE: Various dates in early October           TONS/ACRE: 2.65 tons/acre on average

OWNERS: Patricia Green Cellars          PRODUCTION: 978 cases bottled

Winemaking and Notes:  Winemaking and Notes:As the Estate vines tap their roots deep into the soft sub-soil they eventually make contact with the mineralized water on the property. This brings a whole new element to the flavor and texture profile of the wine. This bottling comes from barrels sourced from both the West and East Etzel Blocks done both destemmed and with 50% whole cluster fermentations, a 1990 planting of Pinot Gris that was grafted to Pommard in 2002 that was done with three fermenters of destemmed fruit which were all pressed together, a 1997 planting of Pommard on a steep southwest facing slope that was all fermented with 50% whole clusters and 9 barrels of Wadensvil (for the first time ever in this bottling!) with fermentations ranging from destemmed to 66% whole cluster. Given the diversity within the vineyard (we have a 360-degree aspect on our hillside vineyard) and the range of vine age (22-33 years) we were able to pick at different times and then blend this together with a greater degree of diversity than we have ever had available. The wine was bottled with just over 20% new barrel. The assemblage for this particular wine is always fascinating, because you can see the wine come together as the elements from each block are added in. This wine is one of the few truly older vine bottlings that exists from Ribbon Ridge. Older vineyards here, have the capacity to translate the mineral laden nature of our water and soil into the refined, focused nature of the fruit. This AVA is a special place and makes some of the most interesting, dramatic and amazing as some of our bottlings, and this is one of them!
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SKU: 19EstOV

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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SKU: 19EstW

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

ELEVATION: 500’                                           SOIL TYPE: Bellpine

YEAR PLANTED: 2000

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: 09/30/18                              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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SKU: 19FHC

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: 19FHD

 

 

 

 

 

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SKU: 19FHPER

AVA: Willamette Valley       LOCATION: Burnell Rd.

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2001        CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: Vineyard is 85 acres/PGC Blocks total 14 acres

TONS/ACRE: 2.65                 VINIFICATION: 2 x 1.75 ton fermenters with 100% destemmed fruote and 43% whole cluster fermentions.

PICKING DATE: 9/30/18

OWNERS: Dan & Helen Dusschee      

Winemaking and Notes: This is where our bread is buttered. There is no denying that we work with Pommard clone far more than any other clone and that there is something to Pommard that makes it not only stand out but has the capacity to stand on its own as a complete wine more often than any other clone we work with. Within the non-Freedom Hill Vineyard futures offerings all of them are either Pommard or contain Pommard with the exception of the two specifically chosen Wadensvil clone bottlings. Of the three clone-designated wines we bottle from the site this one seems capture what may be the historical view of Freedom Hill Vineyard. This section of the vineyard was re-planted in 2001. This is a dark, dark wine with a rich, plush mid-palate (even at this early stage) that is layered with muscle. Over the past couple of vintages we have experimented with whole cluster usage on this block and the results are extremely appealing. There is still an Old World nature at the heart of this wine even though it pulsates with its Oregon heritage and sensibilities. This shows savory tones mixed with wild, brambly fruits on the nose. Drinks at a high-pitched level with bright, crunchy red fruits, earth-born characteristics and a distinct spicy note on the finish.

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SKU: 19FHP

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