Home > Tasting Notes and Wine Reviews > Tasting the Wines of Patricia Green Cellars at MacArthur Beverages

Tasting the Wines of Patricia Green Cellars at MacArthur Beverages

Patty Green is in town and I was fortunate to catch up with her and Andy Creemer at MacArthur Beverages.  You may recall that over the winter I enjoyed her 2012 Patricia Green Cellars, Pinot Noir, Reserve, Willamette Valley and  2012 Patricia Green Cellars, Pinot Noir, Estate Old Vine, Ribbon Ridge.  Patty first worked in wine when she started with Richard Sommers at Hillcrest Vineyards, made wine at La Garza Winery, and subsequently at Tori Mor.  Over those years she learned a whole lot of what to do and not to do. In 2000, she and Jim Anderson purchased Autumn Wind Vineyards which became Patricia Green Cellars.


Patty poured eight different wines, seven from the 2012 vintage and one from the 2011 vintage.  She feels the 2012 will evolve beautifully in bottle.  She has not come across a vintage like this often and is clearly still excited about it.  For her it was one of the perfect vintages with no bug pressure, beautiful weather, and perfect fruit.  In fact, when the Freedom Hill fruit came in they took away the sorting conveyor and just put the fruit straight into the destemmer.  The fruit for the wines we tasted came from vineyards near the winery except for Freedom Hill, which is about an hour away.

A lot of people make wine from Freedom Hill.  Dan Dusschee called her up one day to ask if she wanted some fruit.  There were several blocks available so Jim and Patty took all of them without any discussion.  They have complete control of their blocks.  Patty spends a lot of time in the vineyard looking at what is going on and discussing with the vineyard managers about any developing issues.

All of the wines we tasted were from single-site vineyards except the Notorious.  All wines undergo spontaneous fermentation, only one cooper is used, they are bottled unfined and unfiltered.  Patricia views the wood as a tool to complement the different sites with their soils types.  In 2001 that Patty and Jim decided that Cadus was the only cooper they liked.  She finds it gives huge consistency to their wines.  Most of her wines see roughly 30% new oak but the Notorious sees 100% new oak.  The Dundee Hills fruit delivers sweetness so they do not need the additional sweetness from Allier oak.  The Allier oak is used on the wines which are earthy to complement it with sweetness.  They use Nevers oak a lot in the Balcome.

Balcome is the epitome of volcanic soils in Dundee Hills.  Olenik is the only vineyard in Chehalem Mountain dominated by rocks from an ancient flood.  To her the soils look like those of Chateauneuf du Pape.  This wine is made from 100% Wädenswil clone.  For Patty it provides the “back of the house” effort and is structured. The Pommard clone is the front of the house with its floral fruit.  For Patty the Olenik is a standalone with its lovely “long-chained” tannic structure.  The Notorious is different wine in terms of both oak and lees.  At barrel clean they will go in and taste the lees.  If the quality is exceptional they will pour back about five gallons worth of lees into barrel without stirring.

The Estate wine is the melting pot with three clones represented: 115, Pommard, and Wädenswil.  Those are the three clones she primarily uses but there is some 777.  Estate Old Vines is sourced from the original planting under Autumn Wind Winery in 1987.  This block is located adjacent to Beaux Freres.  This is a big deal because there are not many old vines in Oregon.  Earlier this week she poured wines from the 2000 and 2003 vintages at a library tasting hosted at Ripple restaurant.  She was excited about how her wines mature and that there is growing acceptance that Oregon Pinot Noir will develop with age.  After tasting and drinking a range from the 2012 vintage I am firm believer that Patty’s wines should be left in the cellar.  She will be back at MacArthur Beverages on Friday so take the opportunity to find out for yourself.  In the meantime please find my short notes below.


2012 Patricia Green Cellars, Pinot Noir, Balcombe, Dundee Hills
There was a dark red nose followed by clean, black and red fruit in the mouth. The flavors were minerally with moderate structure and a citric lift.  Young.


2012 Patricia Green Cellars, Pinot Noir, Olenik, Chehalem Mountain
This showed a little bramble on the nose.  The tart red fruit in the mouth had depth.  The fruit flavors became red and black with some ripe sweet notes.  There was some structure and a darker aftertaste.


2012 Patricia Green Cellars, Pinot Noir, Estate, Ribbon Ridge
This had a dark nose.  The tart red fruit was very clean and accessible.  It picked up some black fruit with air and slightly more prominent acidity.


2012 Patricia Green Cellars, Pinot Noir, Estate Old Vine, Ribbon Ridge
This bore a dark red nose.  There were clean flavors on the front of the tongue which seamless flowed into a blacker finish.  There was almost a hint of creaminess.  The wine was refreshing with baking spices in the enjoyable aftertaste.


2012 Patricia Green Cellars, Pinot Noir, Freedom Hill, Willamette Valley
The fruit was compact with a slight pepper hint.  It had more verve with a good mix of complexity and baking spices.  The aftertaste was long.


2012 Patricia Green Cellars, Pinot Noir, Notorious, Willamette Valley
The nose was darker, complex, and had an earthy hint. The wine was balance but more up front with both fruit and structure.  The dark, coil flavors existed over low-lying dark blue fruit and texture.


2011 Patricia Green Cellars, Pinot Noir, Estate Etzel Block, Ribbon Ridge
The nose had  some fresh herbs.  In the mouth were tart red fruit on the tongue, old perfume flavors, and very moderate texture.  The wine was delicate with a spicy hint in the finish.


2012 Patricia Green Cellars, Pinot Noir, Estate Etzel Block, Ribbon Ridge
This nose revealed dark red aromas.  The wine was noticeably tart on the front and sides of the tongue.  It was a little round with some texture and an enjoyable mix of cool red and ripe black fruits.

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