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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by signotim on 7/19/2023 & rated 92 points: Best showing yet from this wine (300 views) | | | Tasted by signotim on 2/10/2022 & rated 91 points: better on night 2 (569 views) | | | Tasted by levinml on 12/10/2021 & rated 92 points: Possibly the best Patricia Green wine I've had since our visit to the winery. But still just comparable to good Sonoma Pinots. Sorry Oregon, still a long ways to go. (708 views) | | | Tasted by markcic on 3/12/2021 & rated 91 points: A nice easy drinking pinot. Red fruit on the nose. Cherry and cranberry with baked apple on the palate. A moderate smooth finish (1045 views) | | | Tasted by djpo on 9/29/2020 & rated 90 points: Nice. Changing my drinking window to 2022- (823 views) | | | Tasted by Aravind Asok on 10/3/2018: Decanted, notes from 2 hrs open. Still needs time to settle down. Nose showing baking spice, loads of black and red fruit, pepper, cranberry and a touch of lingering earthy minerality, that really gives this some depth. With even more time open, there seems to be some stem inclusion that makes this really deep... On the palate, great acidity, more baking spice and raspberry, a touch of bitterness and some heat on the peppery and mildly tannic finish. This would be much better if not for the heat on the finish... Paired with fennel/thyme and porcini/gruyere sausauges...the red pepper flake spice in the porcini/gruyere clashed with this...imo that means the oak is too dominant. (1154 views) | | | Tasted by TimboSlice on 2/11/2018 & rated 92 points: First of two bottles I have of this, will taste the next alongside the Volcanic counterpart. Accompanied by a balsamic lamb and grain bowl. Decanted for ~30 minutes and left in-glass for another 15.
The wine is light-medium bodied with some slight cloudiness.
Lightly aromatic with an earthy quality lifted by black cherry and tea.
Lovely texture and liveliness on the back of the tongue, the wine opens with bramble and black cherry and carries sappiness for a satisfying and lengthy finish.
Quality stuff, never disappointed in PGC wines! (958 views) | | | Tasted by Aravind Asok on 3/3/2017: Decanted. Nose was bold with loads of baking spice, black fruit, a touch of black tea, stoney minerality and some resin/pine sap in the background. On the palate, very bright acidity, with a touch more black tea and loads of black raspberry. Very juicy; leans a touch hot and peppery on the finish, but very well-balanced.
Day 2: Even better. Perhaps shows its alcohol a bit more. (1220 views) | | | Tasted by Nanda on 10/8/2016 & rated 91 points: Tasting at Patricia Green Cellars (Chehalem Mountain): Winery tasting. From 3 sites -- Lias, Olenik and PGC Estate. The nose here is brooding with black cherry, herbs and pine notes. Palate is well framed with acidity. Black cherry, earth and herbs. Persistent with darker/earthy tones. (1682 views) |
| 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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