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Our cellar doors are open, and we are pleased to offer a selection of our library wines to you, our loyal fans.

Please use the above navigation bar to search by Vintage, Size, AVA and Vineyard to discover what hidden gems lie within!  Wines are limited in quantity and sold on a first come, first served basis (if a wine is listed as 'out of stock' we are sold out). 

For questions about individual bottlings please contact us directly at 503-554-0821 or email us at tasting@patriciagreencellars.com.   You can also take a look at our newly updated vintage chart HERE. Shipping may be subject to cold weather delays.  For pick-up, please notify us in advance of your arrival, so that we may have your wines ready. 

 

 

AVA: McMinnville    LOCATION: Vineyard Ln.

ELEVATION: 650’    SOIL TYPE: Jory

YEAR PLANTED: 1989      CLONAL MATERIAL: 100% Coury

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

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

OWNERS: Laurent Monthelieu     PRODUCTION: 216 cases bottled


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

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

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AVA: Ribbon Ridge      LOCATION: North Valley Rd.  

ELEVATION: 450'          SOIL TYPE: Wellsdale

CLONAL MATERIAL: 50% Pommard & 50% Dijon 777       VINEYARD SIZE: 30-acre vineyard

VINIFICATION: Fermented in 1.75 open-top fermenters, 100% destemmed        PICKING DATE: 9/14/16 & 9/17/16

TONS/ACRE: 2             OWNERS: Patricia Green Cellars

PRODUCTION: 355 cases bottled

Wine Making and Notes:This bottling has always been the powerful view of this vineyard site. The wine is dark in color, dense in earth-tinged dark fruits and relatively thick with 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 than the older one. This comes from just two blocks: a 1998 southwest facing planting of Pommard and a 2000 south facing planting of Dijon 777. The wine is two-thirds Pommard and one third Dijon 777. The fruit was 100% de-stemmed, 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 punched down 1x/day before being pressed and allowed to settle for 3 days. This spent a little less than a year entirely in barrels that were previously used between three and six times so there is little to no oak influence in this wine.

These vines do not have the root depth of the significantly older sections of the vineyard and therefore do not necessarily feed upon and drink the same material. Since we dry farm these younger vines, even at 16-18 years of vine age they are still under a bit of duress. This leads to small, tight clusters and generally fairly thick skins. This gives the wine its trademark dark, almost purplish color and hefty, dense tannic structure. This is filled in quite easily by liqueur-like dark fruit. This can be a bit savage in nature when youthful but it comes around surprisingly quickly and, of course, is good for years and years.

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$300.00
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SKU: 16ESTV5

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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$1,200.00
/ 9L
SKU: 17N9
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$550.00
/ 5L
SKU: 08Z5

2017 Estate Vineyard, First Vines Pinot Noir: This is the original planting of the Estate Vineyard done in 1984. Historically, we have referred to it as “Winery Block” as it is the section of vineyard right behind the building. There are two distinct plantings in this block. One is a newer planting we did in 2000 to tighten the spacing and hedge our bets against future phylloxera (good choice) and to increase the overall size of our vineyard. The other is the first vines, the original block planted in 1984, which are the sole source of this special wine. Over the past two to three years we started the process of removing the old plants and the life from them. The vines that remain unscathed are now producing incredible wine. This fruit usually goes into the creation of the Estate Old Vine Pinot Noir but now, in its last few years of production, it has taken a step beyond that level of quality to something truly spectacular. However, it is fleeting. In 2017 there was enough to produce 5 barrels. In 2018 only enough for 3. These two vintages are likely to be the only bottlings ever produced exclusively from this old block.

The wine was harvested in very early October, in perfect conditions and fermented with 50% whole clusters. It was barrel aged for just under a year in a combination of 33% new oak and neutral barrels. Despite making 5 barrels we only bottled 3 (for a total of just under 75 cases) as the other two went toward the Patty Green Commemorative bottling we will release later this year. The signature of our Estate Old Vine bottling is purity of red fruit inter-laced with minerality. This wine is an intensified and focused version of that. It is beautiful, thrilling and haunting in a way. There is nothing like it that we have ever produced and, sadly, after the 2018 won’t get to again for many years. This wine has some magic and it is undoubtedly the queen of the wines that this site has produced over the years.

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$190.00
/ 1500ml
SKU: 17ESTFVM

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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$1,000.00
/ 9L
SKU: 17FHC9
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$75.00
/ 750mL
SKU: 11Z

AVA: Chehalem Mountains                LOCATION: Kings Grade Rd.

ELEVATION: 325’                        SOIL TYPE: Willakenzie

YEAR PLANTED: 2007                   CLONAL MATERIAL: 100% Pommard

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

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

PICKING DATE: September 26th   TONS/ACRE:

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$155.00
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SKU: 17OAM

AVA: Dundee Hills              LOCATION: Worden Hill Rd.

ELEVATION: 425’             SOIL TYPE: Jory

YEAR PLANTED: 1990    CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 3.5-acre PGC block

VINIFICATION: 2 open-top 1.5 ton fermenters done with 20% whole clusters and 1 fermenter was done with 100% whole clusters

PICKING DATE: 9/15/16            TONS/ACRE: 1.45            

This is just the 3rd time (2009 and 2014 were the previous two vintages) but we certainly never shy away from taking it. Missing out on 2015 was not due to lack of effort on our part, for sure. This is one of the great Pinot Noir vineyards in America. This is a steeply pitched vineyard that resembles a cone. The farming is impeccable. It is on a hillside replete with some of the oldest and most noteworthy vineyards in Oregon, but beyond that it is on a hillside that is filled with people who love their vines and love this special place in Dundee. There is magic here for sure. In 2014 we were getting two sections of the vineyard, one that made structured, subtle wine and one that made wow wine. In 2016 we had to settle for the wow section. 27 year-old Pommard Clone vines on a very steep, southeast facing part of the slope planted at high-density produce intense, wonderful fruit. Low tonnage to the acre amped things up a bit as well. Two fermenters were done with 20% whole clusters and one with 100% whole clusters. They were assembled before bottling at those ratios. 17% new barrel was used with a combination of once to four times used to round out the barrel program. This wine wants to be perfect. It is youthful and jumpy right now. There is so much material roiling around with fruit and tannin sort of all over the place at the moment. Not unusual for great wines to begin at stages like this. This has power, concentration, dry extract, subtle spice undertones and enormous length to it. This is not necessarily a powerhouse but it just has so much to it that it is impossible not to think that there is profundity in this wine’s future.

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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
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SKU: 17O5

AVA: Dundee Hills     LOCATION: Breyman Orchards Rd.

ELEVATION: 500’       SOIL TYPE: Jory

YEAR PLANTED: 1973      CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 60-acre vineyard, 4-acre PGC block     VINIFICATION: Two 1.5-ton open-top fermenters done with 100% whole cluster and three fermenters done with 20% whole cluster fermentations.

PICKING DATE: September 13th      TONS/ACRE: 2.95

OWNERS: The Durant Family     PRODUCTION: 350 cases bottled

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

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

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$125.00
/ 1500ml
SKU: 17DBM

AVA: Willamette Valley       LOCATION: Burnell Rd.

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2001        CLONAL MATERIAL: 100% Pommard

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

OWNERS: Dan & Helen Dusschee   

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

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

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$230.00
/ 3L
SKU: 17FHP3
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$150.00
 
SKU: 08BVM

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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$750.00
/ 9L
SKU: 17O9

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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$560.00
/ 5L
SKU: 17FHC5
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