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| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 20 notes) - hiding notes with no text | | | Tasted by jdp89 on 6/28/2023: 2015 Estate Wadensvil from the Courtier cache. Unfortunately this wasn’t to my taste, I thought the wine lacked sufficient acidity to balance the pretty rich fruit attack and higher alcohol. As a result it came across a bit flabby and without the nerve, tension, etc. that you hope for. Not sure if I will come back for the other half of the bottle tomorrow. The wine is not without its attractions by any means with a really nice floral (roses), earth, leather nose and round red and black fruit on the palate. It just didn’t have sufficient acid to balance all that IMO. I think the 2015s are not for me. Live and learn! (558 views) | | | Tasted by djpo on 10/31/2022 & rated 93 points: In its prime! (632 views) | | | Tasted by jkwoodward on 5/16/2022 & rated 94 points: Wow. Don’t usually leave notes on all of these different bottlings from PG, but this bottle was spot on. Perfect balance, amazing fruit. Glad I have another. (759 views) | | | Tasted by Aravind Asok on 3/22/2022: Pop and pour. Notes from 2 hrs open. On the nose: rose hips, wild strawberry..floral and bright red fruit, with a suggestion of vegetal in the distance. On the palate: lovely acidity, some heat, mineral and chewable vitamin notes, a mix of vegetal and fruit, with some heat on the mineral, but tannic finish. This is good, but seems slightly disjointed now...sadly, my last btl. (763 views) | | | Tasted by DRBvin on 11/8/2021 & rated 97 points: med ruby, decanted 15 minutes (30-60 might be better) wonderful nose, complex and plush cherry and forest floor, great balance and solid structure, big depth of flavors on palate, 14.2% alc., pleasant finish, a remarkable wine, ready now will drink over next 2-3 years, 97/100. (908 views) | | | Tasted by djpo on 9/18/2020 & rated 92 points: Clasic Wadensvil flavors melded on day 2. Sliding my drinking window +2/+2 years. Keep up the great work. (908 views) | | | Tasted by madalyn on 3/4/2020 & rated 92 points: I agree with others that is sweet fruit but it is very good, I will see how it is tomorrow and will wait to drink my other bottles (903 views) | | | Tasted by Nutty08 on 7/3/2018 & rated 92 points: Accidentally opened my last bottle. This is a big plush ripe wine, almost like a barrel sample. Very concentrated. Berry fruit. Strong acidity. Lovely nuanced forest and saline notes. Enjoyable now in primary style, but has plenty of upside as it drops the baby fat. (1626 views) | | | Tasted by td1836 on 6/8/2018: Willamette Valley Trip - June 2018; 6/8/2018-6/11/2018: From estate vineyard fruit, this had tons of aromatics with some sweet strawberry and raspberry on the mid-palate followed by a silky smooth finish. (1722 views) | | | Tasted by Aravind Asok on 3/4/2018: Decanted. Beautiful nose with loads of musky red and black fruit, a touch of oak. Slammed shut after about 30 min open. On the palate, fantastic density and texture. Softer acidity, but loads of pepper and a hint of pithy bitterness. Shows no tannin on the finish, but some heat. (1204 views) | | | Tasted by Nutty08 on 1/7/2018 & rated 92 points: I liked this better on night 2. On night 1 the fruit was so forward and “sweet” it was rather off putting. On night 2 this has settled down. Clean crisp red fruits, with a nice background of forest floor. Shows the vintage with the ripeness, but restrains freshness and blanace. Quite good. (1145 views) | | | Tasted by t_moderne on 11/28/2016 & rated 89 points: Pop and pour and tasted with food (grilled pork chops, Thai eggplant, and broccoli with black bean and garlic sauce, in case you were wondering).
Deep ruby red color; a bit cloudy.
Bright red berry fruits with elements of wet stone. Elegant profile in a nicely balanced package. It is not a big wine wine; rather, it has a vibrancy and freshness to the fruit it that makes it enjoyable.
Sealed under a Vacu-vin and refrigerated. Tasted the following night. This has taken on some weight, showing greater depth of fruit. Still retains the freshness to it and a nice mineral element. Likely to improve with a year or three of bottle age. (1240 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.Estate VineyardFrom the Producer:
Coury Clone Block: In the spring of 2000 we took over the farming of what is now our Estate Vineyard from Autumn Wind Winery and Vineyard. Even though the purchase of the property and business would not occur until later that year we were entrusted with running the operation as if it were our own already. The vineyard was only around 22 acres at the time with a good deal of plantable land available. There were also areas that needed to be addressed. This block was one of those. This was originally planted in 1985. It is on a very steep facing at the apex of the vineyard’s hillside. The terraces that had been built to account for the hill’s grade were collapsing making tractor work hazardous. On top of that years of soil neglect had created an extremely untenable growing environment for the plants. We decided to tear this section out and start again. At this juncture Dijon clones were quite fashionable (not they are not now, just more so in an outsized sort of way back then) and since the vineyard was solely Pommard and Wadensvil we decided to plant Dijon 777. The decision never panned out. Despite having the Etzel Block to its west, the Wadensvil Block to the north and the Hallelujah Block (the largest portion of the Estate Old Vine) this block never produced wine anywhere near the quality of its neighbors. For 15+ years we saw harvests produce wines that usually were scheduled for our Willamette Valley bottling rather than something more unique and individual. While clonal makeup is not the defining character of terroir it is an aspect and in this case, we felt that aspect was holding things back. In the spring of 2019, we traded some vineyard management expertise for cuttings off our block of Coury Clone at Freedom Hill Vineyard. Given our success there and at Hyland Vineyard with this unique, Oregon-based clone we felt like we could maximize the setting. In one vintage, not counting the smoke taint-befouled 2020 vintage, we found that we were proven correct. More good things to come from this interesting part of our Estate!
Farming Practices: We have done the management of this property internally since we purchased it in 2000 with the exception of 2014 and 2015 when Sterling Fox’s management service did the work. Also, at that time, the vineyard was switched entirely to organic farming practices and remains so to this day. The vineyard has always been dry farmed.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)
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