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| Community Tasting Notes (average 89 pts. and median of 89 pts. in 35 notes) - hiding notes with no text | | | Tasted by WinePT on 1/17/2016 & rated 88 points: Nose of soft subtle red and dark fruits. A lighter Pinot as I would expect. Initially the wine showed soft red fruit, touch of earth, mild mushroom notes and integrated tannins that show gentle cocoa notes at times. As it opened up over a few hours this showed more blueberry, hint of plum with a touch of astringency on the finish at times. Softened and still good at Day 3. (2769 views) | | | Tasted by vanpe003 on 4/16/2014 & rated 86 points: Pop/pour. On the nose, a bit of funk/smoke over the pinot fruit. On the palate, this is balanced, but comes across surprisingly tight given the 2012 "drink by" date. Individual components come across as just that. "Individual" rather than "integrated". Fruit and acidity still there and in balance. Fruit doesn't give any overt indication of fading. Some of the stronger tannins I've encountered on a pinot in awhile. A bit of astringency and a metallic note, both of which seem to be common in many of the PG bottles I've had, and is what keeps me from rating them higher. Threw the rest in a decanter. Will check back later. 86 points first impression. Summary - generally well made but distracting, astringent finish. (3973 views) | | | Tasted by pmarlo on 3/29/2013 & rated 91 points: Thought I was in trouble when the cork screw went in and the cork appeared soft, but pulled right out intact. Cork was 2/3 infiltrated but wine not compromised. Really great bouquet upon opening, and no confusion this is from Oregon. Right now at 6 years, nicely balanced, not overdone with fruit, acid gives it a tang but not excessive, and balanced by other soil flavors. One of those is iron. Some people are sensitive to the presence of an iron taste and may not enjoy it, but worked well for me. Color was on the light side for a pinot, but I'm used to the denser Cali styles. Think PG may be one of the best values in Oregon pinot out there. I have encountered bottle variation in the past, and these seem sensitive to agin, tasting one way when young and another with a few years under their belt. Recommended. CT indicates drink by 2012, possibly for fading fruit, but would say it could last a few more years, as the trade off would be more complexity. (4613 views) | | | Tasted by RKBergman on 10/20/2012 & rated 89 points: Color: Dark Violet
Nose: It displayed aromas dark fuits, red fruits, red flower floral notes, and very slight mushroom aromas
Palate: It had an nice balance of dark fruits with a good medium+ bodied viscosity with slight acidity
Finish: Medium length finish and very smooth
Decanting: It was popped poured
Thoughts: It was paired with pork tenderloin and fit very nicely with the meal. From the taste one can definately tell this a Willamette Valley Pinot Noir and a very good one. This was given as gift and is one we will keep an eye out for. (4739 views) | | | Tasted by BurgAndy on 11/18/2011: A lot of fruit. A little clunky and disjointed -- still needs some time in the cellar to come together. Would have guessed CA Pinot, not OR. Not my style. I prefer her wines that are more feminine and elegant, which this is not. (5504 views) | | | Tasted by wineshlub on 10/23/2011 & rated 87 points: Opened an hour ahead of time. Spice and a bit of barnyard in the aroma. Rich, earthy flavors of blackberries and spice. Chocolate overtones in the slightly sweet finish. This is not bad at all, though I doubt I would ever identify it as Pinot Noir if I was tasting blind. I do get a taste that I can best describe as "spiced earth" (I know what I mean by that, I'm not sure anyone else will) which I experience in many Oregon Pinot Noirs, and this would probably clue me in if I was told it was a West Coast wine. However, the heaviness of the palate and the sweetness of the finish seem to me to be more typical of Syrah or Grenache than of Pinot Noir.
That said, this is a well balanced, enjoyable wine that is devoid of the worst excesses of New World pinot noir. Not exactly in my wheelhouse, and I certainly wouldn't pay up for this again in the $30 range, but definitely an example of New World done right. (3252 views) | | | Tasted by jahlove on 5/11/2011: Shows the ripeness of the vintage. Plum sauce, dark berry and baker's chocolate. Not a bad wine, but not really what I'm looking for in my Pinot. (2696 views) | | | Tasted by thebonnydooner on 4/24/2011 & rated 89 points: Good tasty wine, nice cherry fruit and decent pinot character - lacked that something extra though. (2193 views) | | | Tasted by kanab ram on 7/7/2010: Seems to be in a better place than a year ago. Cigar box spice, black fruit, dense, and more complex. (2180 views) | | | Tasted by EricBe on 2/23/2010 & rated 86 points: A bit flat. Opened up a bit over a few hours, but never really shone. (2419 views) | | | Tasted by RyansVino on 12/30/2009 & rated 88 points: I was not crazy about this wine - I want to love the wines from this winery but haven't yet. It definitely improved after being open a bit with the cherry flavors really coming through. It's a great wine, it just seems to be lacking a lot of character. (2510 views) | | | Tasted by gordoyflaca on 12/8/2009 & rated 93 points: We liked this. great, lingering acidity, and cherry, pink plum-skin, nice long finish and the plum-skin lingers. There is a bit of wild-ness to this, like an unpasteurized apple cider. (2445 views) | | | Tasted by Bluedevil99 on 9/28/2009 & rated 89 points: Translucent ruby. Nose of fresh cherries, light cedar, fresh soil, hint of cola. Ripe cherry fruit on the palate, light cranberry, followed by white pepper, sour cherry and fresh earth. With some air i get just a hint of root beer. Not as nuanced or smooth as the 2005. (2554 views) | | | Tasted by kanab ram on 12/28/2008: 8 hr decant. Black cherry and mushrooms (primarily truffles) on the nose. Black cherry on the palate developing into a long sour cherry finish with some baking spice. No alcohol on the nose (probably due to the long decant) and not a complex wine but enjoyable. (2304 views) | | | Tasted by 3daywinereview.com on 12/15/2008 & rated 85 points: Earth dominates this wine with forest floor, light fruits and minerals. Not a smooth effort at all. (814 views) | | | Tasted by topher18 on 9/14/2008 & rated 92 points: Lush and velvety delicious when first opened. I don't have detailed notes, but I know that I really enjoyed this bottle. After it was open for a while, the wine seemed to shift toward a bit less forward fruit and a bit more bitterness.
color 5/5 (I remember inky purple)
nose 8/10
taste 17/20
balance 8/10
finish 4/5 (2744 views) | | | Tasted by Mattshank on 6/29/2008 & rated 88 points: Nose: Purple fruit with a little stone minerality, and some alcohol evident. Palate: Dark fruit and some soft cherry nuances. First Patricia Green wine I've had. Decent wine, but somewhat simplistic. Would like to try her other SVDs as a comparison. Would score 89, but one point demerit for alcohol on the nose, which should not occur at only 13.5%. (2363 views) | | | Tasted by Traxx on 6/22/2008 & rated 89 points: Solid, well made wine. Nothing super special to me, though would drink again. (2398 views) | | | Tasted by WinePT on 6/7/2008 & rated 88 points: Cherry, wood, touches of spice with some cocoa coming thru on the finish; cranberry appeared as time went by in decanter (2832 views) | | | Tasted by jim dixon on 6/1/2008 & rated 90 points: I expected this to be more elegant given some other notes. It is quite nice and reminiscent of other Patty Green's I've had but seems richer. I don't know if that is the vintage or typical of the Croft bottling. Was hoping for a more Burgundian flavor profile. (2974 views) | | | Tasted by timdrex on 5/29/2008 & rated 90 points: very enjoyable. (2984 views) | | | Tasted by soyhead on 3/24/2008 & rated 89 points: nose- cranberry, vitamin C tablets, sour cherry, and plum (red fruits)
mouth - light bodied with a hint of sweetness. good acidity. tartly refreshing. Cranberry flavors. Lacking deeper complex flavors but quite refreshing. Probably a very good food wine. (3248 views) | | | Tasted by rscott on 3/21/2008 & rated 90 points: Decanted 6 hours - very elegant, cherry, strawberry, cinnamon on the nose, fruit carried to the palate, respectable lenght on the finish with some dancing tannins present. Very nice. Favorite Patty Green so far. (3189 views) | | | Tasted by Serge Birbrair on 3/15/2008: pleasant introductory Oregon Pinot. Definately worth re-visit to the store. (3182 views) | | | Tasted by Kirk Grant on 1/6/2008: A tight and muted nose. This bottle needs another year or more to start showing its potential. (2932 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Patricia Green Cellars Pinot Noir Croft Vineyard Willamette Valley) Subscribe to see review text. | By Jon Rimmerman
Garagiste (10/3/2007)
(CROFT Patricia Green PINOT NOIR) 2006 Oregon Dear Friends, Here’s a sneak peak at the 2006 vintage in Oregon, one that has produced some top-level wines with style and balance all the way down to the lower end of the spectrum. While not the extract-bombs that many 2005s resemble, there are beautiful Pinot Noirs in the vintage that will dazzle many of you with their clarity and focussed varietal tone. This is one of the most Burgundian vintages Oregon has yet produced - you will not find candied rum-raisin here. We have two wines to choose from below - please see Patty Green’s web site for more information on the wines below but both represent some of the more reasonably priced wines of their genre. From Patty Green: “The particular thing about the 2006 vintage is that the vineyards that we traditionally considered our “village” level vineyards performed better than they ever have since we have been working with them. The top-notch stuff is what you (and we) would expect but it is toward the lower price points where we think the wines have made terrific strides. Due to this there is one significant change in the line-up of wines from 2006. We did not bottle a 2006 Oregon Pinot Noir this year” (all of it went into the Reserve - the quality was too high). If you are just getting into Oregon Pinot Noir or are an experienced enthusiast, these are top efforts that will deliver terroir and price/value. Both of these will not be easy to find in 2006: ONE SHIPMENT ONLY directly from Oregon with perfect provenance (due to our relative proximity to the Willamette Valley, this is about as close as you can get to buying it from the cellar door and we will store it under perfect conditions for you until shipping or pick up): 2006 Patricia Green Cellars Pinot Noir Estate “Old Vine” (this is not the regular Estate - this is a limited selection of the oldest parcel) 2006 Patricia Green Cellars Pinot Noir “Croft Vineyard” Thank you, Jon Rimmerman Garagiste Seattle, WA OR5100 OR5200 |
NOTE: Scores and reviews are the property of Vinous and Garagiste. (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.USAAmerican 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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