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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by jgnd on 7/4/2023 & rated 94 points: Unusually delightful and interesting. The note below comparing it to a handful of Jelly Bellys captures the unique experience of this wine. Its flavors evolve with air and temperature, and as it sits on the tongue. Raspberry, cherry, orange, cedar and spice. Good fruit with nice balance from acid, stems and tannins. Fresh for a 2014 both in terms of aging and the hot vintage. (565 views) | | | Tasted by Andrew H on 11/29/2022 & rated 92 points: From 375. Drinking really nicely right now. No detailed note because I’m headed out. Consistent with previous notes … but better! (851 views) | | | Tasted by djpo on 11/15/2021 & rated 91 points: Dark, balanced, full bodied, nice finish. Classy wine - popular with our group. (1177 views) | | | Tasted by Joe Gabagool on 7/12/2021: Drank over 2 days. Diam 30 cork....interesting.
This wine is ultra focused and poised yet there is a playfulness that cannot be understated. The aromatics are dialed in. It's like taking a handful of Jelly Belly's and firing them back in one shot. Herbs, white pepper, currant, raspberry, cherry, graphite, spice. I could take out the WSET lexicon and pick off 20 different fruits. Crazy. Color wise,slightly lighter on the edges but the core is in great shape.
Zero bitterness on the finish. There's a fun smokiness to this wine and I absolutely detest smoky Pinots. Can't stand them! This rocks! Soooooo complex. Thank you sir, I'll have another. (1195 views) | | | Tasted by Aravind Asok on 12/18/2019: Fantastic btl, but should have waited longer. On the nose: briary strawberry, clear stem inclusion, sexy vanilla and asian spice. On the palate, good acidity, szechuan peppercorn, raspberry, strawberry. Very soft, evanescent tannin on the slightly bitter finish. (1790 views) | | | Tasted by K-Web24 on 11/16/2019 & rated 90 points: Raspberries and red cherries on the nose and palate. Very fruit forward with a slight acidic bite and a medium long finish. Overall, quite enjoyable. (1467 views) | | | Tasted by theRealPepe on 8/10/2019 & rated 91 points: Etzel is German for Attila. Appropriate for a Berserker Day purchase! This wine is pretty big and brawny too. Spice, body, flavor and tannin. I’m guessing significant whole cluster as well, but what do I know? If it has this much spice at age 5, looks good to go the distance. But shy it will not be. Excellent. (1289 views) | | | Tasted by WG Johns@n on 7/28/2019 & rated 90 points: A very well made wine with enough funk to let you know its origin. This trends on the darker side of the Pinot spectrum and a good comparator would be a village Gevrey Chambertin (should you need a reference point). I gave this 10+ hours of air over two days and served with picahña. It was great but was definitely eclipsed by a Girolamo Russo Nerello Mescalese that followed. It definitely pushes the QPR for me. (1081 views) | | | Tasted by tak4 on 6/1/2019 & rated 90 points: Jim Anderson / PGC dinner - Etzel Block Vertical and Blind Tasting (New England): Deeper color. Not super aromatic but slightly reduced. More Oregon typicity. On palate, beautiful balance. (1304 views) | | | Tasted by Andrew H on 2/7/2019 & rated 88 points: Medium red, a bit cloudy. Tightly wound, hints of tart cherry, a bit of graphite and leather, some bitterness on finish. Seems to need some time. (801 views) | | | Tasted by Enzo D on 9/2/2018 & rated 91 points: Purchased after barrel tasting at winery pre-release. One hour decant. More fruit forward, fuller bodied than some other releases. Enjoyed outdoors by all with bbq chicken. Drinking well now but may benefit from another 1-2 years in cellar. (866 views) | | | Tasted by Aravind Asok on 7/3/2018: Pop and pour, definitely should have decanted. Notes from 2hr open. After this calmed down (coconut toast dissipated), beautiful clean nose of red raspberry, sweet strawberry, notes of rose, spices, and a cool minty herb note, offset by a touch of heat. On the palate, excellent acidity, a hint of ripe stemmy complexity, black and red fruit and some earthy bitterness. Finish is a bit clipped, but that's nitpicking. Much more well-delineated than the 2014 Thomas or Cameron, even though they are stylistically very different. In any case, shows lots of promise.
Day 3: after this warms up bit, it is ok, but the oak leaves a very drying finish. A bit disjointed today. (852 views) | | | Tasted by aharv on 6/19/2017 & rated 91 points: Very good, dark rich lots of berries (1444 views) | | | Tasted by David_T on 6/8/2017 & rated 90 points: Pleasant aromas of fresh red & black cherries. The palate shares the same fruit and adds a bit of earth. Medium acid/tannins. Probably a bit young even from a 375 but tasty. (1148 views) | | | Tasted by cuffthis on 5/19/2017 & rated 91 points: Consistent with previous bottles. Dark crimson in color, this wine reveals intense and focused aromas of wild cherry, boysenberry, fennel, black tea and forest floor on the nose. The mouth feel brought more dark fruits and hints of mushrooms and baking spices. The finish was medium in length eith bright acidity. 14.1% abv.
Purchased for $18US/375ml, this is a highly complex offering that evolved from earthy to dark fruit based over the 30 minutes it was open. I thoroughly enjoyed all 4 of the bottles I purchased. (1158 views) | | | Tasted by Andrew H on 5/10/2017 & rated 91 points: No detailed notes. Give some time in glass/decanter to open up. (1058 views) | | | Tasted by cuffthis on 5/3/2017 & rated 91 points: Consistent with previous bottles. Dark crimson in color, this wine reveals intense and focused aromas of wild cherry, boysenberry, fennel, black tea and forest floor on the nose. The mouth feel brought more dark fruits and hints of mushrooms and baking spices. The finish was medium in length eith bright acidity. 14.1% abv.
Purchased for $18US/375ml, this is a highly complex offering that evolved from earthy to dark fruit based over the 30 minutes it was open. I'm glad I purchased multiple bottles at this price point. (1032 views) | | | Tasted by cuffthis on 3/23/2017 & rated 91 points: Consistent with previous bottle. Dark crimson in color, this wine reveals intense and focused aromas of wild cherry, boysenberry, fennel, black tea and forest floor on the nose. The mouth feel brought more dark fruits and hints of mushrooms and baking spices. The finish was medium in length eith bright acidity. 14.1% abv.
Purchased for $18US/375ml, this is a highly complex offering that evolved from earthy to dark fruit based over the 30 minutes it was open. I'm glad I purchased multiple bottles at this price point. (972 views) | | | Tasted by cuffthis on 3/13/2017 & rated 91 points: Dark crimson in color, this wine reveals intense and focused aromas of wild cherry, boysenberry, fennel, black tea and forest floor on the nose. The mouth feel brought more dark fruits and hints of mushrooms and baking spices. The finish was medium in length eith bright acidity. 14.1% abv.
Purchased for $18US/375ml, this is a highly complex offering that evolved from earthy to dark fruit based over the 30 minutes it was open. I'm glad I purchased multiple bottles at this price point. (1004 views) | | | Tasted by t_moderne on 3/3/2017 & rated 88 points: Pop and pour and served with food (chicken in a tomato and olive stew, in case you were wondering).
Cloudy. Nose shows some brown spice and forest floor. Crisp acidity, with red berries including a crunchy cranberry note. A bit tart but pairs well with food. (1438 views) | | | Tasted by theRealPepe on 2/11/2017 & rated 90 points: Not as big and dark as a recent Balcombe. Red fruit, earth, spice and forest floor on the nose and palate. Slight tingle from tannin tickles your mouth. Excellent. (1089 views) | | | Tasted by tomoem on 10/11/2016 & rated 88 points: Quite an acidic Pinot Noir at the start. Dark fruits some cherry and some bitter chocolate on the palette. Medium length finish of chocolate and some cooked cherries whose fruit is missing. Interesting flavor and well produced (1141 views) | | | Tasted by Motz on 7/4/2016 & rated 91 points: Red fruits and berries and intense earthiness on the bouquet and palate. Medium plus acid, considerable grip, bold mouthfeel, complex finish. Very nice. (1201 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The Exceptional 2014s and Often Surprising 2013s (Dec 2016) (12/1/2016)
(Patricia Green Cellars Pinot Noir Estate Vineyard Etzel Block Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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
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