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2017 Release

 


AVA: Chehalem Mountains      LOCATION: Bell Rd.

SOIL TYPE: Jory                        YEAR PLANTED:1976, 1980

CLONAL MATERIAL: Pommard, Dijon 777             VINEYARD SIZE: 25+ acres

OWNERS: Hal Medici  

Our first two vintages with this old, heritage Chehalem Mountains site yielded gorgeous, complex and utterly unique wines. The Jory soil in a non-Dundee Hills location combined with the 36-40 year old vines and the distinct Pommard and Dijon 777 Clone combination made for amazing wines that will take years to reach their apex. The 2017 might be the best of the trio. Soaring aromatics and depth like a spring fed well make this wine an absolute must have from our cellar. Only 6 barrels total produced.

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AVA: Chehalem Mountains    LOCATION: Kings Grade Rd.

ELEVATION: 375’       SOIL TYPE: Willakenzie

YEAR PLANTED: 1991     CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block   VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: October 5th     TONS/ACRE: 2.0

OWNER: John & Susan Olenik      PRODUCTION: 288 cases bottled              

Winemaking and Notes:  The combination of marine sedimentary soil and Wadensvil creates a nearly 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 ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. 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 60% 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 with a velvet-like texture. We’ve been using this combination for this particular bottling for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to the wine that lends an austerity 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. This wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force. This is a sneaky, subtle wine that will playfully hint at grandiosity.  *WINE CLUB ONLY

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$375.00
/ 5L
SKU: 17O5

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

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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 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 al

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$1,000.00
/ 9L
SKU: 17BO9

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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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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The capacity of this wine to absorb and integrate the new barrels into the fruit flavor and structure of the wine is one of the aspects of this wine that makes it stand out in a certain way beyond our other wines. Wines need depth of flavor and structure to take the 100% new barrel regimen even when the barrels are of the nature that we use which, in general, are a lighter touch than many other cooperages. Still, the spice and structural component in the barrel will be found in the wine, especially at a younger age. In 2017 the wines are rich, aromatically complex and intense, densely fruited but with a deftness brought about by balancing acids and incredibly fine-grained tannins. This is a perfect environment to find barrels that honor the character and quality this bottling has historically delivered while being a touch more approachable in its youth than in some other vintages. Five different sites contribute at least a barrel to the mix and in a fairly democratic fashion with no site contributing more than two barrels. This wine is intended to show the exotic places Pinot Noir can go to and still be immediately identifiable as Pinot Noir. The stable of vineyards we work with is unmatched in the state of Oregon and we select only the barrels that instantly say Notorious to us in our tastings.  The oak is present but deft and will eventually drop to the background and serve only as a framing element. This wine is built to be great, comes from the best of the best sources and delivers every single vintage. To date the oldest versions of this bottling (2000 and 2001) are still drinking very well and are surprisingly youthful. Yes, this is an esoteric wine in the sense of how it is made, how it differs from all our other wines and that it is frequently our top wine of any given vintage despite being a blend rather than from a single vineyard. That is a bit of the fun of this bottling to go along with the pure deliciousness of the wine.

 

1 bottle made

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AVA: Chehalem Mountains    LOCATION: Kings Grade Rd.

ELEVATION: 375’       SOIL TYPE: Willakenzie

YEAR PLANTED: 1991     CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block   VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: October 5th     TONS/ACRE: 2.0

OWNER: John & Susan Olenik      PRODUCTION: 288 cases bottled              

Winemaking and Notes:  The combination of marine sedimentary soil and Wadensvil creates a nearly 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 ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. 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 60% 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 with a velvet-like texture. We’ve been using this combination for this particular bottling for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to the wine that lends an austerity 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. This wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force. This is a sneaky, subtle wine that will playfully hint at grandiosity.  *WINE CLUB ONLY

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