2013 Patricia Green, Balcombe Block 1B, Pinot Noir, $54

Winery Info: Patty Green helped start Torii Mor Winery in 1993 and went on to purchase a 52-acre property in the Ribbon Ridge AVA where she and her business and winemaking partner, Jim Anderson, founded Patricia Green Cellars in 2000. The winery became one of Oregon’s most respected wineries, even though Patty always preferred to keep a low profile and did not seek out accolades or recognition. As we noted in a recent club write-up, Patty died suddenly in November, 2017, a great loss in the Oregon wine community.

Winemaker: Patty Green

Grapes: 100% Pinot Noir

Vineyard source: Balcombe Vineyard, situated near the top of the Dundee Hills with a west-sloping exposure. It was planted in 1990 with Pommard clone Pinot Noir on rich, red volcanic Jory soil formed from ancient volcanic basalt. This wine comes from Block 1B at the lower southeast corner of the vineyard which produces a darker range of fruit with more intensity.

Flavor profile: Beautifully textured and elegant, with complex flavors of dark fruit and a touch of savory spice.

Availability: This wine is very limited.

Drinkability: Now or over the next three to four years.

Food Pairing: Planked salmon, or white meat dishes.

2014 Fausse Piste, “The Vegetable Lamb,” Pinot Noir, $32

Winery Info: Owned and run by Jesse and Maryna Skiles in their small cellar in southeast Portland. Jesse is a longtime chef and makes the wines. Their focus is on producing small lots of wine, using grapes sourced from across the Pacific Northwest. They aim to make balanced, food-friendly wines with good acidity.

Winemaker: Jesse Skiles

Grapes: 100% Pinot Noir. Aged 16 months in older French oak puncheons and barrels, with 60% whole cluster fermentation.

Vineyard: Momtazi Vineyard, known for imparting earthy notes to its wines, and the cooler Johan Vineyard, with marine sedimentary soil. Both are farmed biodynamically.

Flavor profile: Fresh and vibrant, with rustic, almost gamay-like notes and a nice touch of earthiness.

Production/Availability: With only 168 cases produced, it is very limited and won’t be around much longer.

Drinkability: Great now, or over the next several years.

Food Pairing: Roast duck, cauliflower steak, or roast potatoes with wild mushrooms.