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2016 Freedom Hill Vineyard, Dijon 115 Clone 50% Whole Cluster Pinot Noir

AVA: Willamette Valley       LOCATION: Burnell Rd.  

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2004       CLONAL MATERIAL: 100% Dijon 115

VINEYARD SIZE: 85-acre vineyard, 11-acre PGC block  

VINIFICATION: 1.5-ton open-top fermenters done with 100% whole cluster and 50% whole cluster fermentations.

PICKING DATE: 9/19/16             TONS/ACRE: 2.9

OWNERS: Dan and Helen Dusschee       PRODUCTION: 432 cases bottled

Wine Making and Notes: As always this is simply perfect material from one single block of Dijon 115 Clone Pinot Noir (East Liberty Block) of the vineyard planted in 2004. This bottling has always emphasized the ability of whole cluster fementation to shine with fruit from this vineyard. Nine barrels came from 50% whole cluster ferments, 5 from 100% and 4 from 20% whole cluster ferments. This mix deftly mixes the more fruit forward aspects of lower whole cluster usage with the aromatic and complexity inherent to higher whole cluster ferments.  There are no new barrels on this wine and, in fact, there is only one barrel that was used just once previously. The bulk of the barrels used for this wine were completely neutral so to further enhance the incredible nature of this vineyard driven bottling. This has a strong, black-fruited tone to it with a range of flavors and spices mingling in for complexity. The tannins are sticky and firm and born entirely of the fruit. This wine will reward with a long life of aging, but will also be appreciated by fans of intense and sinewy Pinots in its youth.

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2016 Balcombe Vineyard, Celebratory Pinot Noir

2016 Balcombe Vineyard, Celebratory Pinot Noir: This is both familiar and a stranger at the same time. If you know the wines from Balcombe Vineyard you will recognize the elegant textural components and red fruit base to this wine. This wine has an incredible mouthfeel, very different than the silky aspect in the Balcombe bottling or that dense, rugged aspect in the Block 1B its mid-palate is pure velvet. It is distinctly one of the lushest wines we have ever made let alone from this vineyard. The wine does show the graphite and herb-laden aspect of 100% whole cluster wines in the nose and the dense, rich and fine tannins on the finish. This wine has immense developmental capacity in its DNA. This is something to buy, hold and celebrate with (National Adopt a Shelter Pet Day) and toast to Balcombe Vineyard and Mort Cooke!

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2016 Notorious Pinot Noir

In 2016 the eight selected barrels come from Balcombe Vineyard (2 barrels of Pommard planted in 1990 and fermented with 20% whole cluster and 60% whole cluster from Blocks 1A and 1B), Durant Vineyard-Bishop Block (1 barrel from 44 year old Pommard clone vines and fermented with 20% whole clusters) and the vineyard we moniker as Mysterious (a 1990 planting of Pommard done with 20% whole clusters). All three of these vineyards are planted in the Dundee Hills. 3 total barrels from Freedom Hill Vineyard (2 barrels from the Dijon 115 sections that were done with 50% and 100%whole cluster fermentations and 1 barrel from the Coury Clone block was done with 35% whole cluster). Freedom Hill Vineyard is located just outside of the Eola-Amity Hills. Lastly a barrel from the Lakeview Block in our Estate Vineyard was used (a 1997 planting of Pommard on the south slope of the hillside and done completely de-stemmed) to round out the blend.

179 Cases Produced

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2016 Freedom Hill Vineyard, Coury Clone Pinot Noir

AVA: Willamette Valley      LOCATION: Burnell Rd.  

ELEVATION: 500’               SOIL TYPE: Bellpine

YEAR PLANTED: 2000      CLONAL MATERIAL: 100% Coury     VINEYARD SIZE: 85-acre vineyard, 1.1-acre PGC block

VINIFICATION: 2.5-ton open-top fermenters done with 100% whole cluster and 35% whole cluster fermentations.

PICKING DATE: September 19th            TONS/ACRE: 3

OWNERS: Dan and Helen Dusschee      PRODUCTION: 184 cases bottled

**Wine Club only

Wine Making and Notes: Coury Clone Pinot Noir has a fascinating background tale that is literally rooted in the earliest history of the Oregon wine industry. The short version is that Charles Coury submitted his master’s thesis for cool climate winegrowing to the University of California at Davis while studying in Alsace, France in 1964. He brought cuttings back to the U.S. when he returned that summer. From these small and straight forward beginnings the plantings and legend of the Coury Clone begins. For a full and detailed account of this very, very interesting agricultural story that was lost to history for some time please go to The Price of Pinot’s website (http://www.princeofpinot.com/article/1214/) and read for yourself.

This section of the vineyard was planted in 2000 and the cuttings came from the 1972 section of Coury Clone at Hyland Vineyard. What all this amounts to is that this is one of the most fascinating single wines we have ever made. Much like the Dijon 115 whole cluster fermenters, pumpovers were nearly the sole manner in which the one 2.5 ton fermenter was handled. We believe that the Coury clone, in particular, responded especially positively to this ultra-gentle handling. This wine just comes loaded with an array of non-fruit based flavors that all somehow contribute to the wine having a distinctly complex fruit and spice character. Even with about 50% whole cluster fermentation this is not a big wine or an overtly structured wine. This wine spent just under a year in 33% new barrel. This shows the flipside of Freedom Hill Vineyard which is known for power, intensity, sap-laden wines with lots of structure. This is graceful, aromatic and while it is intense it does so very discretely. Amongst the staff at Patricia Green Cellars this particular bottling is a distinct favorite.

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2016 Weber Vineyard Pinot Noir

AVA: Dundee Hills               LOCATION: Worden Hill Rd.

ELEVATION: 450’                 SOIL TYPE: Jory

YEAR PLANTED: 1978        CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 31-acre vineyard, ~3-acre PGC block

VINIFICATION: 2 open-top 1.5 ton fermenters done with 100% whole clusters and 3 fermenters done with 20% whole clusters

PICKING DATE: 9/20/16       TONS/ACRE: 3.25

OWNER: Andy Humphrey     PRODUCTION: 355 cases bottled

Winemaking and Notes: On top of that there simply aren’t many 35+ year old vineyards in Oregon. Weber Vineyard is perhaps the purest Dundee Hills Pinot Noir that we have. In our dozen years working with this vineyard it has routinely produced one of our top wines of the vintage (certainly in 2010, 2012 and 2015 it is right there). In 2016 it very well might be the best wine we have: old vine Dundee Hills fruit, a growing season practically tailored for the nature of that site and a couple previous vintages working out what sort of whole cluster fermentation regimen the site really took to. 10 barrels were selected from the 20% whole cluster ferments and 5 from the 100% whole cluster ferments (building on last year’s model). The resulting wine is electric in so many ways.

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2016 Estate Vineyard, Etzel Block Pinot Noir

AVA: Ribbon Ridge      LOCATION: North Valley Rd.  

ELEVATION: 450’      SOIL TYPE: Wellsdale

CLONAL MATERIAL: Pommard, Dijon 114      YEAR PLANTED: 1986, 2001

VINEYARD SIZE: 30-acre vineyard, 2.55-acre block    VINIFICATION: 20% whole cluster fermentations

PICKING DATE: 9/14/16      TONS/ACRE: 1.55

OWNERS: Patricia Green Cellars    PRODUCTION: 281 cases bottled

*Wine Club Only

Wine Making and Notes: Named as such because this section of our vineyard planted in 1986 slopes to the northeast directly toward our neighbor Beaux Freres. The name is an homage to the owner and winemaker there, Mike Etzel. This wine has always pulled some of the most interesting characteristics out of the site and that is its reason for existing on its own. For some reason this has always been the most nuanced, most mineral-driven, most particularly Pinot Noir-sous bois sort of thing going on of all our wines. There are 2 sections within the East Etzel Block and for the first time they are both being used in this bottling. The older Pommard (planted in 1986) was 20% whole cluster and went through a standard cold soak of about 5 day, fermented in a single 1.75 ton open top fermenter and was pigeaged 1x/day before being pressed and allowed to settle for 3 days. The Dijon 114 was done 100% de-stemmed, went through a standard cold soak of about 5 days, fermented in two separate 1.75 ton open top fermenters and was pumped over until fermentation started and then it was only pigeaged 1x/day before being pressed and allowed to settle for 3 days. This spent a little less than a year in 17% new barrels along with a combination of a one time and a four times used barrel. This wine is aromatically extremely complex and nuanced to a fault. Minerality and seductive darker fruits combine with great complexity on the palate to create a wine that shows how elegant, intricate, intense and soil-influenced older vine Pinot Noirs from Ribbon Ridge can be. The addition of whole cluster fermentation furthers the aromatic qualities and drives the graphite notes on the palate and tightens the tannins up on the back end. *WINE CLUB ONLY

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2016 Mysterious Pinot Noir

AVA:Dundee Hills       Location: Worden Hill Rd.

Elevation:425’                         Soil Type: Jory

Year Planted:1990                 Clonal Material: 100% Pommard

Winemaking and Notes:Two fermenters were done with 20% whole clusters and one with 100% whole clusters. They were assembled before bottling at those ratios. 17% new barrel was used with a combination of once to four times used barrels to round out the barrel program. This wine wants to be perfect. It is youthful and jumpy right now. As of writing this, there is so much material rolling around with fruit and tannin. Its characteristics are sort of all over the place. Not unusual for great wines to begin at stages like this. This has power, concentration, dry extract, subtle spice undertones and enormous length to it. This is not necessarily a powerhouse, but it has so much to it that it’s impossible to doubt that there is profundity in this wine’s future. Taste it now for all the incredible stuff going on but get it because it will be great years down the road.

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2016 Balcombe Block 1B Pinot Noir

AVA: Dundee Hills     LOCATION: Breyman Orchards Rd.

ELEVATION: 600’-650’       SOIL TYPE: Jory

YEAR PLANTED: 1990       CLONAL MATERIAL: Pommard    

VINEYARD SIZE: 7.25-acre vineyard, 1.7-acre block     VINIFICATION: 60% whole cluster done in 2.5-ton open-top fermenters    

PICKING DATE: 9/20/16     TONS/ACRE: 1.7   

OWNERS: Joyce Cooke    PRODUCTION: 173 cases bottled

*WINE CLUB ONLY

Wine Making and Notes:This is the most popular wine at Patricia Green Cellars. The Wine Club exists because of it. This block happens to produce wine utterly like anything else from the rest of the vineyard. It is darker, much more structured, more earth bound and deeper than the much higher toned fruit in the regular Balcombe Vineyard bottling. This block has been this different since our first time working with this site in 1997. Nothing has changed. We were able to do a fermentation that was done with 60% whole clusters and another with 20% whole clusters. Both went through a standard cold soak of about 5-6 days, one fermented in a single 2.5 ton open top fermenter, the other in a 1.75 ton and both were exclusively pigeaged 1x/day until dry and then pressed and allowed to settle for 3 days. This spent a little less than a year in 12% new barrels along with a combination of one, two and three times used barrels. The whole cluster element lends spices and herbs to the super-darkly fruited nature of the wine creating depth and complexity. As usual, the wine is brooding in its youth and has incredible longevity. Tastings of the 1997 and 1998 bottlings (from the previous place of employ) over the past year revealed wines that were in tremendous shape. We are better at what we do now than we were then and the vineyard is nearly 30 years old now, not just getting to 10.  This section of the vineyard is a worker. It just cranks out an incredible wine every single year. Every year the vines get more mature and at 27 years of vine age are just entering full maturity. This is a gorgeous uber-rendition of Dundee Hills Pinot Noir.  In the past seven vintages (2008-2014) it has received scores of 93, 93, 93, 93, 93, 93 and 93 from Steve Tanzer’s International Wine Cellar.  *WINE CLUB ONLY

 

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2016 Durant Vineyard, Bishop Block Pinot Noir

AVA: Dundee Hills     LOCATION: Breyman Orchards Rd.

ELEVATION: 500’       SOIL TYPE: Jory

YEAR PLANTED: 1973      CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 60-acre vineyard, 4-acre PGC block     VINIFICATION: Two 1.5-ton open-top fermenters done with 100% whole cluster and three fermenters done with 20% whole cluster fermentations.

PICKING DATE: September 13th      TONS/ACRE: 2.1

OWNERS: The Durant Family     PRODUCTION: 196cases bottled

Two fermenters of fruit were 100% de-stemmed and went through a normal cold soak of about 4 to 5 days and then was fermented in 1.75 ton open top fermenters and was punched down 1x/day before being pressed and allowed to settle for 3 days. Two other fermenters were done with 20% whole clusters, went through a standard cold soak of about 5-6 days, pumped over 1x/day until fermentation began and then was pigeaged 1x/day until dry and then pressed and allowed to settle for 3 days The wine spent about 10 months in barrel in 33% new oak. 5 and ½ barrels of the 20% whole cluster fermentation barrels were selected and 3 ½ from the 100% whole cluster fermentations. The combination allows for the forward, supple nature of Dundee Hill fruit to pour forth while being held tightly in check by the old vine, mineral-driven elements of the 100% whole cluster barrels. This is a wine that has old bones and sensibilities to it while still having the stuffing that Dundee Hill wines are known for.

These now monster vines were planted back in 1973 making them some of the oldest vines in Oregon and thus giving this bottling an historical aspect to it. 44 year-old vines in Oregon are exceptionally rare both because there was so little planted acreage back then and because some of that acreage has been re-planted due to phylloxera That this site and wine exist at all is somewhat of a minor miracle. In part due to this, this wine knows exactly what it wants to be. This is finesse, subtleness, elegance and discreet balance all backed up by a sneaky and looming firmness that comes on in the back of the wine. Only older vines make wines like this. This is not a wine that needs to make a dramatic entrance because all the work is done on the back end.

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2016 Estate Vineyard, Bonshaw Block Pinot Noir

AVA: Ribbon Ridge     LOCATION: North Valley Rd.  

ELEVATION: 450’     SOIL TYPE: Wellsdale

CLONAL MATERIAL: Pommard     YEAR PLANTED:1990

VINEYARD SIZE: 30-acre vineyard, 1.0-acre block     VINIFICATION: 0% whole cluster fermentations done in 1.75-ton open-top fermenters

PICKING DATE:9/17/16     TONS/ACRE:1

OWNERS: Patricia Green Cellars    

*Wine Club Only


The Bonshaw Block is on the south slope of our Estate hillside, around 1.5 acres. We only harvested approximately 1.4 tons from this section of 100% old vine Pommard Clone. Needless to say, this vintage nailed it. This bottling has intensity and power with dark fruit notes, all while maintaining the classic Pinot Noir sweetness displayed when the block is on its game. What has always made this bottling stand out is the combination of texture and structure. This wine has a full, round, opulent palate, but at the same time it brings in forceful tannins so there is context to all its dimensions.

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2016 Medici Vineyard Pinot Noir

AVA: Chehalem Mountains      LOCATION: Bell Rd.

SOIL TYPE: Jory                        YEAR PLANTED:1976, 1980

CLONAL MATERIAL: Pommard, Dijon 777             VINEYARD SIZE: 25+ acres

VINIFICATION: One open top 2.5-ton fermenter, 100% de-stemmed      

PICKING DATE: 9/16/16             TONS/ACRE: 1.25                 

OWNERS: Hal Medici                PRODUCTION: 161 cases bottled

This wine consists of 1976 planting of Pommard and a 1980 planting of Chardonnay that was grafted to Dijon 777 sometime in the 90s.  Consistency is great, however in this case it comes of the form of drastically limited material with which to work. Nonetheless we received enough to do a co-fermentation of the two clones in a 2.5 ton fermenter. A relatively quick fermentation was followed by a relatively long (by our standards) post-alcohol maceration to ensure that we were not missing anything. Pretty sure we did not. This wine is just so different than anything else we have. It has all the hallmarks of Jory soil wine from a textural standpoint (silky, super-fine tannins) but has a much darker fruit profile than the more red-fruit oriented Dundee Hills produce. It is a really unique and special wine from a terrific vineyard. This is historical and delicious. Two great things that go great together. We are privileged to work with such a great vineyard site.

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2016 Freedom Hill Vineyard Pinot Noir

AVA: Willamette Valley           LOCATION: Burnell Rd.  

ELEVATION: 500’                    SOIL TYPE: Bellpine

YEAR PLANTED: 2000           CLONAL MATERIAL: Dijon Clone 115, Pommard, Coury Clone & Wadensvil

VINEYARD SIZE: 85-acre vineyard, ~11-acre PGC block

VINIFICATION: Various: fermentations ranging from 0-100% in both 1.75- and 2.5-top open-top fermenters

PICKING DATE: 9/19/16            TONS/ACRE: Approx. 3.25

OWNERS: Dan and Helen Dusschee           PRODUCTION: 819 cases bottled

This bottling is comprised of 94% Dijon 115 across all three blocks. About 7% of those barrels were completely de-stemmed. Another 25% came from 100% whole cluster ferments with balance from barrels containing wine that had 20%-50% whole cluster fermentations. The Coury and Pommard round out the blend. This wine was in barrel for a little less than a year in 9% new oak and a combination of once-five times used barrels. This has the deep pigmentation, floral aromatics, intense mid-palate sweetness and structured finishing tannins that provide the wine with enough fortitude to hold the fruit sweetness well in check. This balances at a very high level. It is funny to us that this is our “regular” bottling of Freedom Hill simply due to the existence of our small clonal bottlings. By any measure this is a terrific, site-specific Pinot Noir from one of Oregon’s classic and historical vineyards. This has incredibly well-farmed material in it and it is a gorgeous wine with great intensity and balance. This is far from “regular” but nonetheless here at PGC that is what it is. Bang for the buck/Quality-to-price ratio/however you want to term it, this wine is off the charts. This has so much to it that it will drink well almost immediately but has an upside that is clearly well more than a decade away.

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2016 Durant Vineyard, Madrone Blk, Pinot Noir

AVA: Dundee Hills      LOCATION: Breyman Orchards Rd.

ELEVATION: 500’        SOIL TYPE: Jory

YEAR PLANTED: 2000      CLONAL MATERIAL: 100% Dijon 115

VINEYARD SIZE: 60-acre vineyard, 3.1-acre PGC block     VINIFICATION: Five 1.75-ton open-top fermenters. Three were 100% de-stemmed and two were done with 100% whole cluster fermentations.

PICKING DATE: 9/12/16     TONS/ACRE: 2.6

OWNERS: Dan and Helen Dusschee  PRODUCTION: 210 cases bottled

Wine Making and Notes:The Madrone Block’s Dijon 115 planting creates a much different Pinot Noir than the Pommard Clone from the Bishop Block and it is unique enough and special enough to be bottled on its own to show a slightly different characteristic of this Dundee Hills site. There were five individual 1.75 ton fermenters. Three were 100% de-stemmed while two were 100% whole cluster. A mixture of pumpovers and pigeage on the de-stemmed fruit was done while the whole cluster only saw a pigeage regimen.  This spent about 10 months in a variety of barrels. The 100% whole cluster ferments were an experiment with this block to see if we could move somewhat from the intensely fruit driven aspects of Dijon 115 in the Dundee Hills to something a little more savvy. However, in the end, after 10 months in barrel it was determined that only 1 barrel out of 9 would come from the whole cluster fermeters. So, this still brings in the velvety texture that Dundee Hills Pinot Noirs can have although the more rigid tannin from the one barrel can be felt in the back of the wine if only for a fleeting moment. This is definitely deep in fruit and oozing with textural appeal. This borders right on sultry as all bottlings of this block have since we began with it in 2012. Almost certainly the single vineyard designate with the most upfront appeal to it. This will show sweet red fruits which are certainly a staple of the vintage with classic Dundee Hill sweet spices. Hard not to like.

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2016 Estate Vineyard Old Vine Pinot Noir

AVA: Ribbon Ridge      LOCATION: North Valley Rd.  

ELEVATION: 450’          SOIL TYPE: Wellsdale

CLONAL MATERIAL: 100% Pommard     VINEYARD SIZE: 30-acre vineyard

VINIFICATION: From 0-50% whole cluster fermentations done in 1.75-ton open-top fermenters      

PICKING DATE: Mid-September           TONS/ACRE: 1.5-2.0

OWNERS: Patricia Green Cellars          PRODUCTION: 851 cases bottled

Site Characteristics:There are no vineyards we work with that are as difficult to summarize in a neat package than our Estate Vineyard. There are 18 sections of Pinot Noir based on vine age and clone (as well a section of Sauvignon Blanc), elevation ranging from 250’ to 475’. Pinot Noir plantings were done in ten different vintages ranging from as early as 1984 to as recent as 2010. The vineyard is mostly Pommard, but there is also 3 acres of Wadensvil, 3 acres of Dijon 114 and an acre of Dijon 777. Spacing varies from 5 x 6 to 5 x 8. Some blocks are inter-planted with every other row being of one age and every other a drastically different age. Two blocks are inter-planted with two rows of the same age followed by one row of a different age. To add an even greater level of confusion, the vast majority of the site (the 25 acres at the higher elevation) is planted directly on top of the hill with a 360-degree aspect to the vineyard. Then there is the geology of the site, which is made up of an extremely sandy Marine Sedimentary soil that sits atop a large bed of sandstone sub-soil with a water table that is very deep and highly mineralized. This is a unique site to say the least.

Wine Making and Notes: As the Estate vines tap their roots deep into the soft sub-soil they eventually make contact with the mineralized water on the property. This brings a whole new element to bear in the flavor and texture profile of the wine. This bottling comes from the original 1984 planting of Pommard which was fermented with 33% whole clusters, a 1987 planting of Chardonnay grafted to Pommard Clone in 1998, a 1990 planting of Pinot Gris that was grafted to Pommard in 2002 and a 1997 planting of Pommard on a steep west facing slope. Given the diversity within the vineyard (we have a 360 degree aspect on our hillside vineyard) and the range of vine age (20-33 years) we were able to pick at multiple different times and had fermentations that ranged from 100% de-stemmed to 50% whole cluster. The assemblage for this particular wine is always fascinating because you can see the wine come together as the elements from each block are added in. This wine is one of the few truly older vine bottlings that exists from Ribbon Ridge at this juncture and it shows how the best, older vineyards here have the capacity to translate the mineral laden nature of our water and soil into the refined, focused nature of the fruit we can grow here.

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2016 Freedom Hill Vineyard, Pommard Clone Pinot Noir

AVA: Willamette Valley       LOCATION: Burnell Rd.

ELEVATION: 500’                SOIL TYPE: Bellpine

YEAR PLANTED: 2001        CLONAL MATERIAL: 100% Pommard

VINEYARD SIZE: 85-acre vineyard, 11-acre PGC block        VINIFICATION: One open-top 2.5-ton fermenter with 100% destemmed fruit.

PICKING DATE: 9/19/16      TONS/ACRE: 2.65

OWNERS: Dan & Hellen Dusschee       PRODUCTION: 140 cases bottled

Of the three block-designated wines we have here this one may best capture what may be the historical view of Freedom Hill Vineyard. This section of the vineyard was re-planted in 2001. This wine was in barrel for a little less than a year in 17% new barrel and a combination of once-four times used barrels. Pommard Clone has such as broad range to it and in Freedom Hill Vineyard it can really stretch out its legs as it were. The 2012-2015 bottlings of the Freedom Hill Pommard Clone bottling have ranged from very dark to really, very dark. Freedom Hill runs that way, the Pommard Clone especially so and that those vintages in general have produced a bevy of darker toned wines. This vintage this is a bit different. The intense red tones are what dominate this wine in 2016. Still concentrated and lacking for nothing this version of the Pommard has run towards raspberries, rose petals, spicy sorts of spices and a little easier tannin structure than the past couple of vintages. It is nice to see how the vintage impacts sources you are very familiar with. This is a little less sauvage than in the past, a little more elegant, still very wild, very becoming and will last for a long, long time.

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2016 Marine Sedimentary Pinot Noir

AVA: Chehalem Mountains     SOIL TYPE: Marine Sedimentary         PRODUCTION: 266 cases bottled

The Marine Sedimentary bottling takes wine from selected blocks and barrels from across multiple sites. Our entire Estate Vineyard, both Pommard (The Anklebreaker Block) and Wadensvil Clone from Olenik Vineyard and Dijon 115 and Mariafeld Clone from Lia’s Vineyard created to show how the silty marine soil both drives our plants lives and produces wines that are distinct on their own; such a huge contrast to the Dundee Hills wines that we produce and in particular the soil-based Volcanic bottling that we also do. The interaction of dark fruits, stony/earthy-driven characteristics from the Pommard, sweetness from the Dijon 115 and acid and tannin from the Mariafeld produce a wine that will appeal to those that want secondary characteristics, structure, cool minerality and restraint within the context of power to be the hallmarks of their Pinot Noir. This is the inherent nature of wines from vineyard planted in these soils. The basis and largest component of this bottling is the Anklebreaker Block at Olenik which makes up nearly 40% of the overall blend. The next largest component is the Dijon 115 from Olenik, making up about 30% of the wine. The rest of the wineis from select barrels from the Olenik Wadensvil Block, the Winery (oldest vines) Block and Hallelujah Block (1990 planting) both from the Estate Vineyard as well as a single barrel of the Mariafeld from Lia’s Vineyard. No new barrels were used so as to further show the explicit nature of this wine’s literal roots.  

417 cases bottled.

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2016 Lia's Vineyard Pinot Noir

AVA: Chehalem Mountains           LOCATION: Kings Grade Rd.

SOIL TYPE: Marine Sedimentary & Volcanic            YEAR PLANTED: 1990s

CLONAL MATERIAL: Pommard, Dijon 115 & Mariafeld (Clone 23)              VINEYARD SIZE: 26-acre vineyard, ~4.4-acre PGC block

VINIFICATION: 2 open-top 1.5 ton fermenters done with 100% whole clusters and 3 fermenters done with 15% whole clusters

PICKING DATE: 9/16/16 & 9/20/16               TONS/ACRE: 1.5

OWNERS: Todd Hansen                              PRODUCTION: 264 cases bottled

We chose a total of eleven barrels only for the 2016 Lia’s Vineyard bottling. Seven barrels of the Dijon 115, three of the Pommard and one of the Mariafeld to make a wine that combines the three elements of hillside verticality and clonal selection. Over the years we have been refining our approach to the Lia’s Vineyard fruit and working to draw out the more subtle aspects we believe it has in favor of the more overt, fruit forward nature it can display. The 2016 is easily the loveliest bottling from this site we have produced. That is not to say it lacks for stuffing, just that there is an aromatic element to it that is far more floral than it has been and the wine is a bit more inviting and full of space for one to explore rather than being a wine that simply rushes at you with a full-throttled intensity. The Pommard gives the wine the element of sappiness that makes it incredibly appealing in its youth, the Dijon 115 stretches out that sweet fruit over a layer of dark fruit and some ripe tannins and the Mariafeld with its high acidity and high tannin binds everything together very nicely even though there is very little of it proportionally speaking. Working with the owner and vineyard manager to attempt to better balance yields and the effort the plants were putting forth has certainly led to a more subtle and refined version of Lia’s. If you have enjoyed this for its lush, forward nature we don’t think you will be disappointed at all. This still has beautiful fruit, loads of texture and very fine tannins. Those elements just are better assembled and this wine has the pedigree that this older vineyard and beautiful history suggest that it should.

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2016 Olenik Vineyard, Wadensvil Block Pinot Noir

AVA: Chehalem Mountains      LOCATION: Kings Grade Rd.

ELEVATION: 375’                       SOIL TYPE: Willakenzie

YEAR PLANTED: 1991              CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 32-acre vineyard, ~2.7-acre PGC Wadensvil block

VINIFICATION: 2 open-top 1.5 ton fermenters. One fermenter containing 100% de-stemmed fruit, the other containing 60% whole cluster fruit.

PICKING DATE: September 7th          TONS/ACRE: 0.85

OWNER: John Olenik                           PRODUCTION: 227 cases bottled

Wine Making and Notes: Wadensvil tends toward more elegant, high-toned and red-fruited wines while the sedimentary soil adds an element of structure and turns the wine distinctly toward a very mineral-driven mid-palate and finish. The ten barrels that make up this wine come equally from a fermentation that was done with 60% whole clusters and from a fermenter that was 100% de-stemmed. Despite the differences in the make-up of the fermentations the bins were both pigeaged 1x/day and pressed separately on the same day. The fruit that was fermented with 60% whole clusters emphasizes minerals, spices and back-palate structure all of which provide tension in the herb-laced red fruit. The de-stemmed barrels are a rush of sweet, feminine red fruit and a texture like velvet. This combination is one we have been using for the past couple of vintages in some form or another. The whole clusters give an incredible backbone to this wine that lends an austerity to this wine that benefits it not only down the road but in the here and now, allowing it to be the wine from the Chehalem Mountains that is the most elegant, graceful and refined of the bottlings. The wine is incredibly aromatic and floral but still allows for the back palate to be the guiding force in this wine.  *WINE CLUB ONLY

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2016 Volcanic Pinot Noir

AVA: Dundee Hills              SOIL TYPE: Jory               PRODUCTION: 242 cases bottled

This bottling comes equally from the high elevation, 1990 plantings of Pommard in Balcombe Vineyard, the mid-tier elevation of both the 44 year-old Pommard clone vines in Durant Vineyard’s Bishop Block and the Dijon 115 in the 18 year-old Madrone Block, the 38-year old vines from Weber Vineyard and from a Worden Hill Rd. site planted in 1990 that is bottled under the name Mysterious. This mix allows us to take from the cooler, windier Breyman Orchard sites (Balcombe and Durant) as well as the cool vineyard within the warm growing area (Worden Hill Rd.) to show a complete picture of the Dundee Hills and its volcanic soil influences. While some element of whole cluster fermentations barrels were used, no new barrels were incorporated so as to show the clearest path from soil to wine as possible. This wine has a dynamic set of vineyards that make it up. What comes forth is pure Dundee Hills goodness. Red fruits and spices combine on an incredible textural lattice making this wine both edu-mah-cational and very difficult to not find appealing. Come for the geology, stay for the incredible taste.

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2016 Estate Vineyard, Wadensvil Block Pinot Noir

AVA: Ribbon Ridge        LOCATION: North Valley Rd.  

ELEVATION: 450’            SOIL TYPE: Wellsdale

YEAR PLANTED: 1997   CLONAL MATERIAL: 100% Wadensvil

VINEYARD SIZE: 30-acre vineyard, 3.1-acre Wadensvil block

VINIFICATION: 3 open-top 1.5 ton fermenters done with 20% whole clusters.

PICKING DATE: 9/15/16       TONS/ACRE: 1.0

OWNERS: Patricia Green Cellars      PRODUCTION: 304 cases bottled

**Wine Club only

Wine Making and Notes:This 3.1 acre block in the very back of the vineyard was planted in 1997. When we bought the property in 2000 this section was had nearly quite had it. In July of 2000 this section was already entirely rife with yellow leaves. The plants were simply over-taxed from a large crop load in their first year of production followed by a dry summer and there was no hope that the fruit was going to ripen so it was all dropped off in hopes of rescuing the plants. Over the next several years this block was attended to with a special fury and the wine got incrementally better. By 2014 the block had made a complete transformations and was serving as one of the major components of the Estate Vineyard bottling.

In 2015 this took the step from very good to great. We have long believed that Wadensvil planted in marine soils produced some of the best wines in the cellar, the only problem is finding it outside of our vineyard (Olenik Vineyard, Wadensvil Block is also planted in marine soils). Wadensvil is a little later ripening, a little lighter, a little more elegant and just plain pretty and when combined with the minerally effect of marine soils it blossoms into a stunningly beautiful wine given the right conditions. 2015 was the beginning of what is sure to be a fascinating journey with the wine this block can produce. 2016 shows the forward progress that we feel is inevitable. All the fruit was fermented with 20% whole clusters to further coax aromatics, nuance and elegance from a clone already predisposed toward those aspects. The 2016 is a little more tense, wild, dark and restrained than the more open knit and larger scale (100% de-stemmed) 2015 version. The fruit is focused, the minerality in the soil is on display, the texture is Ribbon Ridge-y fine with firm tannins and everything works harmoniously. This is a terrific wine and this block is going to produce extraordinary wines over the coming years. Time to get on board before everyone knows that. 

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