Location: Ribbon Ridge, OR
Alcohol: 13.7%

Dark-fruited and dense. On the palate, the wine is round and full-bodied with a silky mouthfeel and flavors of dark fruit, cedar, baking spice and signature earth. Exceptionally balanced with seamlessly integrated tannins, balancing acidity and a lingering finish.

Most fruit in this bottling was entirely destemmed but about 30% of the barrels were sourced from fermenters that contained between 50-60% whole clusters. Fermentations were managed exclusively by pigeages to ensure gentle handling, extraction and delicate tannin construction. Cold soaks were generally 4-5 days across all the fermenters. Full fermentation from beginning to pressing ranged from 16-19 days. A 48-hour settling of pressed wine occurred prior to being racked to barrel. All wines were on full lees until assemblage for bottling. Bottled without fining or filtration.

The vineyard has a thin layer of extremely dry and silty topsoil that sits upon mostly a hill of shale and sandstone. Toward the very bottom of the site some deeper, very soft blue-gray clay becomes the subsoil. It is highly drained, erosion-prone soil. The vineyard is farmed entirely organically and is dry farmed. The vineyard’s original planting dates back to 1984, making it the second oldest established vineyard in what is now the Ribbon Ridge AVA. The site includes 25.5 acres of Pinot Noir, 2.5 acres of Sauvignon Blanc and 2 acres of Chardonnay. Patricia Green Cellars purchased the property in July, 2000. The vineyard houses the oldest Sauvignon Blanc vines in the Willamette Valley.