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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2032 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by scubaberman on 4/23/2024 & rated 91 points: This is a really nice pure Pinot that is right down the middle. Not overly big. Not cranberry sauce. It’s very good. QPR is super high in my book. Seeing some of the lower marks leaves me shrugging my shoulders. It’s not crazy complex but it definitely isn’t trying to be that. (1641 views) | | | Tasted by 10xM on 4/20/2024 & rated 89 points: Drank at a cabin trip. Didn't have time to really analysis the wine but I remember it being more fruit forward that red Burgundy wines but not to a point it is jammy. Would go well with foods like bbq, mediterranean, burgers with bacon. Wine has many years left in it. (1563 views) | | | Tasted by BuckeyeBenS on 4/14/2024 & rated 85 points: I hoped for better. I couldn't find my way past the vegetal qualities and phosphorus-like aroma coming from the wine. I associate it with heavy-handed sulfur application. Others at the table thought I was being too critical, saying it was easy to sip on. I won't add this to my cellar in quantity. For me its just not good enough. (1407 views) | | | Tasted by oakville72 on 3/23/2024 & rated 91 points: Great color and intensity for a Pinot Noir. The first Patricia Green I've tried, and I was not disappointed. Drinkable now but will stand the test of time. (1672 views) | | | Tasted by andrewfowler on 3/11/2024 & rated 88 points: Riotous nose of wild strawberry, cranberry sauce, bubblegum, rooibos, hibiscus, and tobacco. The palate is more restrained, strawberry-focused, and maybe even a bit boring, with less earth than I often expect from a Pinot. Dusty notes and mocha come in over time. The finish is long and black tea-scented. (1975 views) | | | Tasted by rjquillin on 2/24/2024: first bottle of PG, so withholding any forecast; nice bottle at PnP and the following few days. (1863 views) | | | Tasted by thalver on 12/16/2023: Glasses of 2021 Patricia Green Chehalem Mountain Vineyard (CMV), and 2021 Marine sedimentary(MS) were poured, the balance immediately corked and put in the fridge, then followed again the second night. I very rarely find wines to be as good the second night. In this case, they didn't fall off appreciably. On the first night, the Chehalem Mountain showed more nose on first pour, that of the other wine became more prominent after about an hour open. The CMV was a plenty fruity, but stopped short of it being in an overly grapey/cloying way. That should resolve with a couple years sideways. The MS took longer to open up, and clearly shows greater complexity, even if one got the sense it was holding back. The tannins of the MS became much more prominent after an hour or so open. There is plenty there. Time should help. On the second night, the structure of the MS was a bit more dominant, and the CM was more open both aromatically and on the palate. In my view, the Marine Sedimentary is the better more complex wine, but the CM is the better drink for the next few years. Both seem like they might shut down, but I expect the Chehalem Mountain Vineyard to drink better in the early and mid term. The Marine Sedimenatry seems like it could benefit from 5 years sideways. Interestingly, the vintner chose to use a Diam 10 agglomerated cork on the CMV, and a Diam 30 on the Marine Sedimentary. (1882 views) | | | Tasted by Everything Ahead on 12/9/2023 & rated 90 points: Tight and a bit oaky at the moment (decanted for a couple of hours), but nice red fruits (cranberry, cherry) and crunchy, refreshing finish. This will really improve within 3-5 years in the cellar, but is drinking very nicely (especially as a food wine) now. Screaming value in Pinot from WTSO for $22 per bottle, a no-brainer case purchase. (2204 views) | | | Tasted by wineshlub on 12/7/2023 & rated 92 points: Opened one hour in advance. Rich, sappy aromas of black fruit and herbs. Intense flavors of loam and cassis with twiggy notes. Surprisingly mellow cherry laced finish. Primary, forward, and a little unruly. Very much in the raging adolescent phase, but still a joy to drink. While it's enjoyable now, I think the smart play is to leave it alone for a decade or two. (2073 views) | | | Tasted by bonarda674 on 11/24/2023: Opaque purple ruby color. A bit closed off on the nose. Tannic and high acidity at first, with dusty black raspberries and cherries emerging over time. More body than I expected. Matt said it reminds him a bit of pineapple mouth.
On day 2, more grainy syrupy tart cherry. Compared to the Ravines PN, this is heavier and less flinty and earthy. I liked it and looking forward to seeing how it evolves. (2410 views) | | | Tasted by MrOctoberfest on 11/15/2023: Yeah, it’s an infant. But it’s also impressively endowed and excellent right now. Would you expect anything less from one of the OG’s of Oregon? (2091 views) | | | Tasted by Dale M on 10/28/2023 & rated 93 points: P&P with some airtime in the pinot stem. A wee bit of reductive funk soon blows off and we have a very appealing PG right out of the gate. Shows a slightly forward nature, with an immediate impact of sweet cherry fruit and Old Spice after shave (something I often detect in the Chehalem Mt ava). And yet, there is plenty of structure, with clearly a lot to unfold in the years ahead. Seemed to tighten up a bit by the third glass, so I’d opt to drink now or let is sit 3 to 5 years. Oh this was $33. A silly value for your hard earned Pinot dollar. (2025 views) | | | Tasted by Dobrie10 on 8/7/2023: Nice red fruit, a bit of green from healthy % whole cluster, a bit of cranberry. Beautiful entry and deliciously young but with the verve and acidity for the long haul. Stunning wine and there is real sense of delicacte wine making with top shelf fruit. (1730 views) | | | Tasted by ChrisinCowiche on 5/31/2023 & rated 92 points: Earth forest fruit tannin; excellent balance and profile. still needs a while to integrate but will only get better. Glad I popped one to see what I was getting, wish I had more. (1788 views) | | | Tasted by jdp89 on 4/7/2023: Delicious, I don’t think there is a rush but quite tasty now.
On the nose primarily red fruit with tea, wet rock, and a bit of Pinot brown sugar.
Palate is silky and light-medium bodied, solid backbone of acidity, tart cherry and strawberry-rhubarb fruit, low to low-medium tannin, medium finish.
Very enjoyable. (1666 views) | | | Tasted by Ben Christiansen on 12/7/2022: Streching its legs and little bit and easing in but still needing quite allot of time me thinks. (1844 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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