Library Wines - Please use the above navigation to search
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 email@example.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.
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
The Coury clone cuttings were obtained from the Hyland vineyard, and this makes an interesting comparison to that cuvée, also from Patricia Green. Rock and berry dominate here, with root flavors of beet and parsnip. It's a sleek wine, with pinpoint raspberry fruit underscored with minerals. Delicious now, but can be cellared for a decade or longer.
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.
Named to honor neighbor Michael Etzel (Beaux Frères), this concentrated blend of estate-grown blocks (mostly Pommard) rolls from cranberry to raspberry to deep black cherry fruit, all in sync and well ripened. It's a full-bodied wine, with a streak of Nutella leading into a smooth, supple, lingering finish.