Oregon Wine Club – June 2017

2015 Patricia Green Cellars, Freedom Hill Vineyard, Dijon Clone 115 Pinot Noir $45

Winery info: Patty Green helped start Torii Mor Winery in 1993 and was later joined by Jim Anderson with whom she continues to work today. They left Torii Mor in 2000, jumping on an opportunity to purchase a 52-acre property in the Ribbon Ridge AVA, still home to Patricia Green Cellars, one of Oregon’s most respected wineries.

Winemakers: Patty Green and Jim Anderson

Grapes: 100% Pinot Noir, all Dijon 115 clone

Vineyard source: Freedom Hill Vineyard, located just outside of the Eola-Amity Hills AVA. The soil is marine sedimentary known as Bellpine, and the temperatures here are moderated by the cool Pacific Ocean air that flows in through the Van Duzer Corridor. The vineyard is known for producing some of the most concentrated and structured Pinot Noirs in the valley. This wine is sourced from one single block (the East Liberty Block) of “simply perfect” Dijon 115 clone.

Flavor profile: Savory and aromatic, with dark fruit, notes of herbs and spice, and firm, but gentle tannins. Beautiful structure and complexity.

Production/Availability: 393 cases.

Drinkability: The winery says this wine will reward “with a long life of aging, but will also be appreciated by fans of intense and muscular Pinots in its youth.”

Food Pairing: Try it with your favorite pork dish.

2014 Bergström Wines, Cumberland Reserve, Pinot Noir $44

Winery info: Founded in 1999 by John and Karen Bergström in Dundee, Oregon. Their son Josh joined them after postgraduate study in viticulture and enology in Burgundy, and he continues to work as winemaker, vineyard manager, and general manager.

Winemaker: Josh Bergström

Grapes: 100% Pinot Noir

Vineyard source: A blend of their five estate vineyards, mostly from Silice (with sandy soils over sandstone and shale) and Le Pré du Col (in Ribbon Ridge, with marine sedimentary soil), blended with smaller amounts from Bergström, Winery Block, and Gregory Ranch.

Flavor profile: Full bodied and aromatic, with dark, dusty flavors and earthy notes of forest floor. Josh says this cuvée showcases the Bergström style, his take on the vintage, and what a great Willamette Valley Pinot should taste like. From the outstanding 2014 vintage, he says this is his best reserve blend in over a decade.

Production/Availability: 4000 cases. The winery is sold out but the distributor has about five more cases.

Drinkability: They suggest decanting if drinking soon. Enjoy it any time over the next 10 to 15 years.

Food Pairing: It would pair well with turkey, chicken, or holiday fare