January 21, 2022 - Not my favorite of the recently released aged PG’s but this did come around with some air. Initially was rather fat and unctuous and the whole cluster giving it a rather bitter austere finish. But things pulled together. Still a ripe plush style (vintage) with black cherry notes and hints of cola, cinnemon, spice, and bacon? Nose was rather shy but repeated the palate with a floral character. And the finish is long, rather nuanced with a mild herbal note mixed in with some balancing bitter notes to the ripe fruit profile. I came around to this one, but wasn’t sure initially. This held up well on night 2 so may have some upside left.
May 14, 2017 - Medium bodied Pinot with notes of red fruit (candied at times), some plum, spice, and earth. Medium length finish. The metallic taste mentioned previously was present initially, but quickly dissipated. Tasted over 4 hours. Enjoyable wine.
November 20, 2014 - Decanted thru an aerator and strainer, and drank over next 4 hours. (Moderate sediment.) Brownish-red. Medium density, i.e., a little denser than many Pinots. Complex berries and spices, with moderately long finish.
I want to like her wines; I have bought quite a few based on the consistently great professional and consumer reviews. I get why wine geeks love them; lots of stuff to talk about. My problem: I just don't like the taste. And, I don't know why. It is not that I am a California Pinot guy; I am not; I do not like most of them. I much prefer Oregon Pinots. I love their tart minerality. Her wines? Don't like them.
Thought a 2009 might do the trick. Easy, early-drinking vintage. No good. This wine was like the rest. Must by something in my DNA, but I find the minerality in the finish [after-taste?] just plain unpleasant.
Given that I am an outlier, I will not rate this one.
July 24, 2014 - Initially vegetal opened at 60F. Opened up into deep, rich, red fruit; flavors of overripe plums, some blood flavor reminiscent of a Pinot from Central Otago. Viscous mouthfeel for a Pinot. Excellent acid. Very nice accompaniment to beef marrow bones. All the parts are there; but I didn't love this, tonight. Looking forward to another in a couple years.
July 7, 2014 - Quite big as OR pinots go, and a bit hot on the finish, I think this still needs some time or air. Primary and almost jammy on the first night, it expresses the vintage. It was more resolved on the second night, and with a nice tannic push on the back end it was more recognizable as Pommard. Nice dark fruit, good structure, but still big and juicy. I got more tannin than acid. It will appeal to those who like bigger pinots (not Cali but not Burgundy either), and it will improve over the next few years, but it is not an ager as PGC wines go.
September 22, 2013 - Consumed over 3 hours. Notes moved from sour cherries to a sappy red fruit silky pleasure. Lovers of California pinots may not enjoy, as this one leans more toward Burgundy. Not a ton of acidity, but balanced for the fruit that it exhibits. Ina good place now, and I suspect it will remain there for a couple of years. I'd have no fear popping another one soon. Really solid wine.
June 7, 2013 - Dark fruit on the nose. Cherry cough syrup on the palate. This one was more like a CA pinot than I remembered from the tasting at the winery.
October 17, 2012 - OK, earthy...typical Oregon...maybe a bit above average...a good Tuesday night Pinot
September 29, 2012 - Held a strong scent of gasoline/petrol for me (possible brettanomyces?), although my wife did not get this. Otherwise, tasted of dark stone fruit -- black cherry, fig -- and dried fruit -- prune, raisin. I guess I wouldn't say it was bad/defective, but I didn't like it, which is a bit of a shame because I respect and generally like what Patricia Green is trying to do with her wines.
February 19, 2012 - Spicy, red fruit nose. Cranberry, pomegranate, tart cherry palate with floral spices and minerally earth. A restrained, elegant style with a little bit of a stemmy quality adding complexity. Needs 3-4 years. 90+