Not surprisingly for someone who wants to make “wines from dirt to wine,” Patty Green has worked from the ground up.
After a stint doing reforestation work (which sounds better than “planting lots of trees,” Patty began in the wine business by picking grapes at Hillcrest Vineyard in the mid-1980s. By 1987 she was assistant winemaker there, followed by some consulting work in the early 1990s.
In 1993 she became winemaker and sole employee of Torri Mor where Jim Anderson eventually signed on as employee number two. After a fine run there (including plenty of highly rated wines and a bunch of local and national acclaim), she and Jim left to form Patricia Green Cellars in 2000.
The 2015 Vintage in Willamette
With 25+ vintages under her belt, Patty’s had the chance to see pretty much everything the Willamette Valley has to offer. So I think her comments about vintage 2015 from a recent newsletter are worth quoting at length:
“There is a lot of wine. Fortunately most of it is very good, an amazing amount is stellar, a couple of sites are uniquely exceptional and then one fermenter is…we’ll get to that another time. Explaining it is not particularly easy. It was a hot summer. 29 days with 90+ temperatures. That’s unusual in Oregon to say the least. There was ripeness for sure and higher than average brix. The wines in general do not taste like they are from a warm vintage, they are not big wines for the most part, they are by and large graceful, aromatic, nuanced and deeply complex wines. They are in great condition and our feeling is that they are going to be long lived and very serious wines that will happen to provide early term pleasure and satisfy both the hard core Pinot Noir drinker and those that are more casual with their varietal allegiances.
“The above summary was our take on the 2014 vintage. Nearly word for word it applies to the 2015 vintage. Overall the wines may be better. Why? We had a practice run the year before. We learned. We got better. If you liked those wines, you will love these.”
As always, Jim (taking lead in the winery) and Patty (lead on vineyards) made their winemaking decisions on the fly as the fruit arrived. Where it made sense, some blocks went into the fermenter as whole clusters. Others were completely destemmed and still others a mix of on- and off-stem berries. Each fermenter was punched down for extraction and left to soak until Jim and Patty thought it was about right and then racked off into new, second, third or fourth-used barrels as they thought made sense.
The Three Constants
In other words, the recipe here is “no recipe”! Just three things are constant for every wine: native yeast fermentation; all barrels from France’s Cadus, a premier Pinot Noir barrel house; and tasting, tasting, and tasting some more as the wines evolve to pick the right time and best blend to bottle.