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Flat front label of wine

Patton Valley Ten Acre Pinot Noir 2012

Pinot Noir from Willamette Valley, Oregon
  • WS93
  • WE91
13.9% ABV
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13.9% ABV

Winemaker Notes

The 2012 Patton Valley 10 Acre Pinot Noir displays all of the sitespecific qualities that typify this wine, while also exhibiting surprising bold black fruit characteristics. In the nose this Pinot swells with aromas of blackberry bramble, plum, and fresh baked cherry pie complimented by more subtle notes of nutmeg, allspice, potpourri, dried fig and wet stone. Broad, exquisitely soft tannins grace the palate with bright red fruit and crushed fennel enveloping the mouth. This wine can easily be aged for 5-10 years, but balanced acidity and elegant tannins make it approachable and enjoyable even in its youth.

Critical Acclaim

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WS 93
Wine Spectator
This is on the lighter side in terms of structure, but it's packed with rich cherry, blackberry, cinnamon and dusky spice character that plays against the refined tannins on the long finish. A hint of tarry rock informs the aromas on the finish. Best from 2016 through 2022.
WE 91
Wine Enthusiast
Planted in 1997, this is the oldest estate vineyard. Four clones are in the mix, giving the wine more complexity and substance than many block selections offer. Cranberry, pomegranate, raspberry and cherry are all in play, with a very pretty, lightly candied character. The balance and length are just right for aging 2023–2025.

Cellar Selection

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Patton Valley

Patton Valley

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Patton Valley, Willamette Valley, Oregon
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Patton Valley was founded by Monte Pitt and Dave Chen in 1995. We met in the mid-1980s while attending business school in Chicago. In between classes, we found ourselves exploring Chicago's legendary wine shops and developing a passion for what we consider the world's finest wine: Pinot Noir.

Having caught "Pinot fever," we pursued our dream of owning a vineyard and making wine. Our search led us to Oregon's Willamette Valley, where we purchased a 72-acre parcel with the ideal combination of soil, exposure and elevation. With the site for the vineyard in hand, we formed Cherry Hill, LLC, the parent company of Patton Valley Vineyard.

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 Mediterranean 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 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. Silty, loess soils are found in the Chehalem Mountains.

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.

NWWPT12TA_2012 Item# 211238