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.
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.
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.
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.
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.
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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”
Jon Rimmerman Garagiste Seattle, WA
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