2017 Cadence, Anna’s Vineyard Pinot Noir, $45

Winery Info: We’ve put many Cadence wines in our Washington Club over the years. Winemaker Ben Smith produced his first vintage in 1998 and has since become one of the most respected winemakers in the state, if not the country. His focus has always been on Bordeaux varietals from select vineyard sites in Washington. This is the first wine we’ve seen from him sourced from Oregon, and a Pinot Noir at that! It is crafted with the same meticulous care and skill as his regular lineup. Ben made very little, and gave his wine club members first dibs. So we were excited to be able to get enough for this club!

Winemaker: Ben Smith

Grapes: 100% Pinot Noir

Vineyard: Anna’s in the Chehalem Mountains AVA, with silt loam Laurelwood soil. The vineyard, owned by Owen Roe Winery, tends to produce rich, aromatic Pinots with great finesse and balance.

Flavor profile: This elegant Pinot is silky smooth, with notes of red berries and spice and savory fruit flavor. With its refined tannins and beautifully balanced acidity, it is definitely a Pinot in the Cadence style!

Production: Only 420 bottles produced and most went to Ben’s club members. There is a tiny bit left.

Drinkability: Give it a year or two, then enjoy up to 2025 or so.

Food Pairing: Grilled salmon, of course, or it would also be a great match for mushroom-based dishes.

2018 Patricia Green, Estate Old Vine Pinot Noir, $36

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. It soon became one of Oregon’s most respected wineries, even though they always preferred to keep a low profile and did not seek out accolades or recognition. Patty died suddenly in November 2017, a great loss to the Oregon wine community.

Winemaker: Jim Anderson

Grapes: 100% Pinot Noir. 75% Pommard and 25% Wädenswil clones, planted between 1984 and 1990. Aged in just over 20% new oak.

Vineyard: Several distinct blocks of their estate vineyard in the Ribbon Ridge AVA, with marine sedimentary Wellsdale soil. The vineyard is dry farmed.

Flavor profile: As the unirrigated roots grow deep into the layers of sub soil in search of moisture, they pick up unique characteristics, depending on the mineral components of the particular site and the age and clones of the vines. Careful blending has produced a wine with complex, dark fruit flavors and elegant texture. It’s an excellent expression of Ribbon Ridge terroir.

Production: 978 cases bottled. It is in good supply at the moment.

Drinkability: Give it another year or two, then enjoy up to 2025.

Food Pairing: This Pinot would be great with duck.