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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 74 notes) - hiding notes with no text | | | Tasted by djpo on 4/26/2023 & rated 89 points: Not much offered at first on the nose at cellar temp. As it come up a bit in temperature the nose and flavors chime in with blue fruit, hints of olive and a bit of cinnamon. Interesting to see what day 2 might bring. (797 views) | | | Tasted by signotim on 4/9/2023 & rated 90 points: Drinking well over 3 days. Should hold for several years (786 views) | | | Tasted by no leashes on 8/9/2022 & rated 90 points: Drinking very nicely. (1143 views) | | | Tasted by Atlantean on 1/18/2022 & rated 90 points: Blue fruit, merlot perfume on the front end. nice finish with the classic Pinot hints of cherry cola (1468 views) | | | Tasted by ADB22 on 12/15/2021 & rated 90 points: Surprisingly nice PN for the price. Hints of spice Fruity in a subtle way. Would definitely buy again (1489 views) | | | Tasted by no leashes on 10/1/2021 & rated 90 points: Polished blue fruit, smooth and delicious. (1319 views) | | | Tasted by SGates on 5/28/2021 & rated 86 points: Just didn't fit my pallate. Maybe too warm when drank. Missed out on the lighter notes others mentioned and got hung up on a sour plum with green notes seen in a cheaper Burgundy. (1582 views) | | | Tasted by TashNYC on 4/29/2021 & rated 92 points: Cherry, raspberry, red fruit, violets and mineral. Terrific with the New Zealand king salmon, both sashimi and grilled. Also a good pairing with our wild and long-grained rice cooked in chicken broth. (1499 views) | | | Tasted by Glencoewine on 4/8/2021 & rated 90 points: Opened a bit after 30 minutes. Good QPR on night one; fell apart on night two. (1525 views) | | | Tasted by TashNYC on 2/12/2021 & rated 91 points: Always delicious with salmon. (1481 views) | | | Tasted by dchapman100@gmail.com on 12/11/2020: Easy to drink. Notes of cooked apple and cherry, tea, and mild tannin. (1316 views) | | | Tasted by DickMull on 9/20/2020 & rated 88 points: Not much on the nose....a little tea, cola, and cherry. It does have a very friendly palate, with a silky mouthfeel. It is medium/light in body, with some red fruit, and more cola/tea flavors. Not special, not complicated, just a nice example of Willamette Valley PN. (1551 views) | | | Tasted by TashNYC on 8/28/2020 & rated 91 points: Cherry, raspberry, red fruit, violets, minerals. Tasty with the grilled Alaskan salmon on cedar plank. (1536 views) | | | Tasted by guzmana on 8/25/2020 & rated 93 points: Excellent PN (1469 views) | | | Tasted by Gruffalius on 7/9/2020 & rated 90 points: Solid, pleasant all-around Pinot. Decent qpr. (1719 views) | | | Tasted by djjagdish on 6/26/2020 & rated 92 points: Very Burgundian in style, sour cherry, cola, and mustard greens on the nose, raspberry, lilac and cedar on the palette with a nice dash of acid. Great with a cheese board. (1434 views) | | | Tasted by TashNYC on 6/26/2020 & rated 92 points: We had this a while back, with salmon sashimi and grilled Atlantic salmon. Always a great wine and pairing. (1272 views) | | | Tasted by pouncey on 6/15/2020 & rated 92 points: Really wonderful example of the Willamette Valley. This wine is $25 and it’s all you really need. Wonderful food wine with lots of depth and typical WV aromas and flavors. If you like WV pinot this is a great daily for you. (1414 views) | | | Tasted by jeffalpi on 6/5/2020 & rated 92 points: opens up nicely. (1266 views) | | | Tasted by Glencoewine on 5/22/2020 & rated 91 points: Needs a lot of air at this point, at least 60-90 min decant. Was better on a second day. Great QPR from an always reliable Pinot producer. (1163 views) | | | Tasted by TashNYC on 4/6/2020 & rated 91 points: Cherry, raspberry, red fruit, violets and mineral. Terrific with the grilled salmon and tuna. Also a good pairing with our wild and long-grained rice cooked in chicken broth.
Drink now or hold. (1340 views) | | | Tasted by TashNYC on 3/6/2020 & rated 91 points: A reliable bottle to pair with the Ora Jen King salmon from New Zealand. Cherry, raspberry, red fruit, violets and minerals. (1493 views) | | | Tasted by ItsNotMe on 12/16/2019: 3rd bottle and I am just not enjoying this. Acidity is in the right place, but the wine lacks depth. (2136 views) | | | Tasted by ItsNotMe on 11/27/2019: Jury is still out on this one. It’s likeable but I’m not sure it’s lovable. Decent acidity and lighter texture than many OR Pinots. Will focus more on next bottle when fewer distractions. (2074 views) | | | Tasted by TashNYC on 11/20/2019 & rated 91 points: Similar to past times, with notes of cherry, raspberry, red fruit, violets and mineral. Great with the pan-cooked Scottish salmon, the pork sausage with fennel (which really paired with the fennel) and the raw yellowfin tuna sashimi. (2207 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Paul Zitarelli
Full Pull, Full Pull Patty Green (5/31/2019)
(Patricia Green Cellars Pinot Noir Reserve) Hello friends. The end of an era fast approaches. Doubtless there’s extra poignancy to the 2016 and 2017 vintages at Patricia Green Cellars, knowing that they’ll be the final vintages bearing Patty’s direct stamp (see here for a lovely In Memoriam from Oregon Wine Press). But even setting aside the emotional aspect, the wines themselves are just beautiful, as they always have been. The main thrust of today’s offer is a wine we’ve only been able to offer twice before (the 2009 and 2013 vintages), and one that has become difficult to source in the northwest post-Spectator review. We bought as much as we were allowed to, because this also happens to be Patricia Green Cellars’ most accessibly-priced Pinot Noir: [Note: we’ll also have a bonus wine; the first-ever Chardonnay we’ve been able to offer from the Patty lineup.] Wine Spectator: Copyrighted material withheld. [Note: the 2016 Reserve landed the #39 spot on Spectator’s 2018 Top 100 list; that was with the same 93pt score, the same $27 price, and about half the 2017’s production. This has a great chance at making it back-to-back honors.] The Patty lineup contains a dazzling number of single vineyard Pinots, and then this Reserve, which always over-delivers its price point. Get a load of Jim Anderson’s description: This is extremely high quality wine across the board. Four Dundee Hill site ranging in age from 18-44 years make up about 30% of the bottling. Another third (slightly more) comes from our Estate Vineyard and almost all of the rest from Freedom Hill. There are seriously great bones here and this wine will stand up to many, many much higher priced bottlings. AVA's Represented in Reserve Blend: Ribbon Ridge, Dundee Hills, Chehalem Mountains & Willamette Valley Clones Represented in Reserve Blend: Pommard- 44.40%, Dijon Clone 115- 27.03%, Dijon Clone 114- 13.51%, Wadensvil- 7.34%, Dijon Clone 777- 4.63%, Coury Clone- 1.93%, Mariafeld- 1.16%. This is a glorious expression of the 2017 vintage in the Willamette, whose best examples are expressing a purity, sap, and crunchy fruit character I haven’t seen in a few years now. The nose combines red cherry fruit with that ineffable Oregon earthiness, somewhere between forest floor and coastal pine bough. Lovely. The palate (13.7% listed alc) layers in a solid mineral core to complement all that crunchy red fruit, and this is texturally lovely, at once seamless and energetic. If you’re going to overpay for Copper River salmon over the next few weeks, it helps to counterbalance that by underpaying for exceptional Oregon Pinot. |
NOTE: Scores and reviews are the property of Full Pull. (manage subscription channels) |
| Patricia Green Cellars Producer Website
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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