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2018 Release

We are pleased to introduce our 2018 vintage Pinot Noirs! Whese wines are deep, concentrated and full of life. They show impressive levels of acidity and tannin which will only serve to brighten the wines, elongate the finishes and make for incredibly compelling wines in the years to come. Over the years we have strived to make the best possible Pinot Noirs, when undeniably Oregon Pinot Noir is at a level only a few wines and wine regions can ever aspire to reach. We have over 600 barrels of Pinot Noir and some are at truly rare heights even at this stage of development. This is a terrific time to be an Oregon producer and consumer of the most exciting, captivating and delicious red and white varieties in the world. - Jim Anderson, Winemaker

AVA: Dundee Hills                                         LOCATION: Worden Hill Rd.

ELEVATION: 450’                                           SOIL TYPE: Jory

YEAR PLANTED: 1983                                  CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 31-acre vineyard, ~3-acre PGC block

VINIFICATION: 4 open-top 1.75 ton fermenters done with 50% whole clusters and 1 2.5 ton fermenter done with 100% whole clusters. 1 open-top 1.75 ton fermenter completely destemmed.

PICKING DATE: 10/05/2018                          TONS/ACRE: 2.92

OWNER: Vivian Weber                                 PRODUCTION:  4 Bottles

Winemaking and Notes: On top of that there simply aren’t many 35+ year old vineyards in Oregon. Weber Vineyard is perhaps the purest Dundee Hills Pinot Noir that we have. In our dozen years working with this vineyard it has routinely produced one of our top wines of the vintage (certainly in 2012 and 2016 one could make a strong argument for that being the case). In 2018 this wine definitely shows that potential. If you are a fan of what the Dundee Hills can do at exceptionally high levels with old vines this bottling is going to be in your wheelhouse. Since 2015 we have been including larger quantities of whole cluster fermentation into the bottling. Of the 18 barrels selected 13 come from stem inclusion fermentations with 5 being from 100% and 8 from 50%.  This is a quintessential old vine, Worden Hill Rd. Pinot Noir that reaches back into the history of Oregon for its place in our line-up of Pinot Noirs from the vintage. This wine has a deep red color and a great concentration of sweet fruit that is balanced and buffeted by crisp acidity and firm, but ripe tannins. The wine was in 22% new barrel (and 33% once used barrels) for just under a year. The depth of the wine both from a concentration standpoint and an “old vines can handle barrels” standpoint this seems far less influenced by barrel than once would expect.  This is complete, age-worthy, unique all while still being a distinctly Worden Hill Rd. Pinot Noir. Beautiful wine for old vine Dundee Hills vineyard fans.

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$215.00
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SKU: 18W3

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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AVA: Dundee Hills     LOCATION: Breyman Orchards Rd.

ELEVATION: 600’-650’       SOIL TYPE: Jory

YEAR PLANTED: 1990       CLONAL MATERIAL: Pommard    

VINEYARD SIZE: 7.25-acre vineyard, 1.7-acre block     VINIFICATION: 2.5 and 1.75 ton open-top fermenters done with 60% whole cluster fermentations respectively.

PICKING DATE: 10/3/18     TONS/ACRE: 2.25   

OWNERS: Joyce Cooke    

Wine Making and Notes: The entirety of Balcombe Vineyard was planted in 1990 and the section we call Block 1B has consistently produced incredibly exciting, dense, supple and age-worthy wines for over two decades. The wine takes the natural red fruit component and turns it at least one shade darker so that it borders on black fruited while not quite getting there. The tannin profile is much denser than in the regular bottling of Balcombe. This wine has received critical accolades going back multiple vintages and its long history, exceptional ageability and enormous popularity with our mailing list made it the basis for beginning the wine club in 2015. Due to all this, the fact that this is a small block and produces only around 8-12 barrels/year and because this is an immensely delicious wine it is the single most popular wine we make. This, as always, is a dense and burly wine with surprising power to it for a Dundee Hill wine. This youthful power serves this bottling well. A recently tasted bottle of the 1998 vintage showed incredibly well! Due to its long history and limited production, this wine is offered on futures only to Club Members.

 

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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: 1 Bottle

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: 1 Bottle

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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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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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: 3 Bottles

*Wine Club Only

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

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

VINEYARD SIZE: 30-acre vineyard, 2.55-acre block

VINIFICATION: All 50% whole cluster fermentations in 1.75 ton open top fermenters.

PICKING DATE: 09/25 and 09/27/18               TONS/ACRE: 3.05

OWNERS: Patricia Green Cellars                  PRODUCTION: 2 Bottles

*Wine Club Only

Winemaking and Notes:The Etzel block section of our vineyard planted in 1986 slopes to the northwest 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 and most mineral-driven of all our wines. There are 2 sections within the East Etzel Block as we interplanted rows in this block the year after we arrived. The rows were still 12 feet apart and we wanted to have tighter spacing so Dijon 114 was interplanted to make more efficient use of the land. The older Pommard (planted in 1986) was fermented in a single 1.75-ton open-top fermenter with 50% whole clusters, and went through a standard cold soak of about 5 days before being pigeaged 1x/day, pressed, and allowed to settle for 3 days. The Dijon 114 was fermented in three separate 1.75-ton open-top fermenters, all of which had 50% whole cluster inclusion, before going through a standard cold soak of about 5 days, and being pumped over until fermentation started. It was only pigeaged 1x/day before being pressed and allowed to settle for 3 days. The wine spent a little less than a year in 33% new barrels along with a combination of a one time- and a four times-used barrel. This wine is aromatically complex and nuanced. Minerality and seductive dark fruits combined with great complexity on the palate creates a wine that shows elegance, intricacy and intensity. This is a perfect example of how soil-influenced older vine Pinots from the 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.

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$450.00
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SKU: 18Z5

 

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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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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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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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: 1 Bottle

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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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: 3 Bottles

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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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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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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