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Patricia Green Estate Old Vine Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • RP90
13.5% ABV
  • TP92
  • RP92
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13.5% ABV

Winemaker Notes

Vintages like 2009 show the amazing diversity of this vineyard. In fact, it was in 2003 (another very warm vintage) that we first divided up the Estate fruit into these two different and distinct bottlings. The older vines here have incredible root depth in our talc-y, sandy soils. These vines are amazingly vigorous and healthy as they have found deep pockets of nutrients, minerals and water that don't exist in our thinner, porous top-soils. While the young vines rely on power the older vines produce amazingly refined, minerally and suave Pinots. The difference in the wines from blocks that have both older and younger plants in them is startling. This bottling is amazingly red-fruited given the blacker nature of the regular Estate bottling. The pigmentation is far lighter and the tannins are finer and smoother throughout the wine. This is a harmonious and drop-dead beautiful bottling of Pinot. The texture is silky yet has a core of supple tannins that suggest long-term cellaring as a possibility. The red raspberry core is infused with a quartz-y sort of minerality to it and the finish is amazingly long. Again, this is a wine based on balance and refinement so even within a warm vintage this makes is mark by being discrete and feminine. 675 cases bottled.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Pinot Noir Estate Old Vine displays smokier oak notes, cherry and raspberry aromas, and a hint of earthy minerals. Elegant, friendly, and well-balanced, it is meant for drinking now and over the next 6 years.
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Patricia Green

Patricia Green

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Patricia Green, Willamette Valley, Oregon
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Patricia Green Cellars is located in the Ribbon Ridge district of Yamhill County on the 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends, are noted for producing a tremendously broad selection of Pinot Noirs from far flung vineyards representing some of the better sites in the Ribbon Ridge, Dundee Hills, Chehalem Mountains, and the Eola Hills growing regions. We look to produce Pinot Noirs that show the distinctions of the sites we work with. All of the vineyards we either maintain or purchase fruit from are extremely well-tended sites that seek to grow the best fruit possible through rigorous attention to detail on every single vine. To ensure that our sites truly show the characteristics of the soil, micro-climate and clonal material none of them use irrigation.

In the winery the philosophy of attention to the smallest details is further extended all the way from the fermenting must to the final bottling process. All of our wines at all of their points of evolution are handled and manipulated as little as possible while being smelled and tasted on a regular basis. Our selection of barrels has been limited to one cooper noted for producing some of the best made Pinot Noir barrels in the world. As we produce as many as 15-16 different bottlings of Pinot Noir under our own label each vintage the decisions we make about the quality of every single barrel is quite rigorous ensuring that each bottling represents the best possible wine from each vineyard with which we work.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

AIWPATGROVPN_2009 Item# 107597