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2016 Estate Vineyard Old Vine Pinot Noir 9 Litre

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. This AVA is a special place and as interesting, dramatic and amazing as some of our specialty bottlings from this site are this one is the mother of them all and the true definer of wine from this site. The 2015 was listed as the #39 wine in The Wine Enthusiast 2017 Top 100 wines.

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2016 Estate Vineyard, Etzel Block Pinot Noir 9 Litre

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 Estate Vineyard, Wadensvil Block Pinot Noir 9 Litre

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. *WINE CLUB ONLY

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2016 Freedom Hill Vineyard, Coury Clone Pinot Noir 9 Litre

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 Notorious Pinot Noir 9 Litre

In 2016 the selected barrels come from Balcombe Vineyard (3 barrels of Pommard planted in 1990 and fermented with 20% whole cluster) and Durant Vineyard-Bishop Block (1 barrel from 43 year old Pommard clone vines and fermented with 15% whole clusters). Both 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% whole cluster fermentations and 1 barrel from the Pommard Clone block that is always entirely de-stemmed). Freedom Hill Vineyard is located just outside of the Eola-Amity Hills. Lastly a quarter barrel was utilized from Olenik Vineyard’s Wadensvil Block. This block was planted in 1991 and was done with a 60% whole cluster fermentation. Olenik Vineyard is located in the heart of the Chehalem Mountains AVA.  

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2016 Olenik Vineyard, Wadensvil Block Pinot Noir 9 Litre

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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