Patricia Green Estate Vineyard 2017

Patricia Green Estate Vineyard 2017

Regular price
$98.00
Sale price
$98.00
Unit price
per 
Tax included.

Established in 2000, Patricia Green Cellars is located in the Ribbon Ridge appellation of the Willamette Valley on a 52-acre estate purchased by Patty Green and Jim Anderson. The winery, and thus the two friends, is noted for producing a broad selection of Pinot Noirs from vineyards representing some of the best sites in the Willamette Valley AVA with a particular focus on Ribbon Ridge, Dundee Hills, and the Chehalem Mountains sub-appellations. Patricia Green Cellars strives to produce Pinot Noir that shows the distinct characteristics of individual sites and vintages within the context of the wines.

In each vineyard, a unique combination of geology, topography, elevation, aspect to the sun, degree of slope, type of water, age of vine, clonal material, flora, and fauna come together to make up the concept that is referred to as terroir. All their vineyards are either organically or sustainably farmed to produce a range of textures, aromatics, and flavours that are specific to the site from which they are harvested. Their goal is to work with unique vineyards that have wide-ranging profiles so that they can showcase Oregon Pinot Noir at its best.

Notes and Reviews

Château Notes

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 as interesting, dramatic and amazing as some of our specialty bottlings from this site are, this one is the mother of them all.

Product Details

Vintage 2017
Grape Varieties Pinot noir
Viticulture Sustainable Agriculture
Type Red
Age of Vines 38 years
Vinification Hand picked (33% whole bunch). Cold soak for 5-6 days followed by fermentation in open-top vats with a remontage per day as well as regular pigeage. Pressed, settled for 3 days, then racked into barrels for MLF and elevage.
Elevage 10 months in French oak (8% new)
Production 542 cases
Soil Type Silt and clay loams over sandstone
Website http://www.patriciagreencellars.com/