I dreamed a little dream of an Oregon Pinot Noir… and it tasted JUST like the ’09 Reserve from Patty Green! This here is a truly exceptional expression of Willamette Valley at a can’t-be-beat cost. I love this winery. Where else would you see a shirt like this?
It says Women Taste Better for the “I can’t find my glasses!” crowd. I actually own one of these t-shirts, as I was extremely fortunate to be able to attend a wine dinner last year with co-owner and winemaker at Patricia Green Cellars, Jim Anderson. I won’t brag about all the wines I had, but I did get to try the last vintage of their Chardonnay AND a special little late harvest Muscat that they only make a tiny bit of. And let’s just say- everything they make at Patricia Green, they make well!
The 2009 Reserve of which I write has yet to receive an “official” rating from Wine Spectator or the Wine Advocate, but if you look at the last several vintages, there is barely a rating below 90 points for the last couple years. Many of their single vineyard selections are built to last (I sampled an ’04 at the dinner that was still a giant), but this ’09 Reserve is absolutely perfect as a young’in! Basically the idea behind the Reserve bottling is- in simple terms- they take a bunch of wine from all the different single vineyards, put ’em together, wave their magic wand and POOF! it is born.
Okay, maybe not JUST like that. But yes, the ’09 Reserve is made up of fruit from all the single vineyards (Ana, Croft, Four Winds, etc). The juice that ends up in the Reserve isn’t of poor quality, before you leap to that conclusion. No, they don’t just take the schwag juice and throw it in a bottle to sell. They take tremendous care with all their fruit, and in particular they make sure that each vineyards specific qualities are expressed to their best potential. So let’s say Vineyard A typically produces smokier fruit, just as an example. If there’s a portion of Vineyard A that isn’t quite as smoky, WHOOSH- off it goes to be bottled under the Reserve label. Kapiche? Hopefully that makes sense.
But enough about that, let’s hear about how it tastes! Oh, darn… would you look at that… my glass seems to have been emptied since I started writing! Funny how that happens. I’ll need to top myself off, since I wouldn’t want to forget how it tastes….
Now, where was I? Right. Ripe, plentiful fruit greets you at the nose- cherries- both sour and black, plums, and a pleasant hint of red fruit snacks (red fruit snacks can really be any one of a number of fruits). After this wine introduces herself to you with the fruit content, her second act consists of notes of spice box, cedar, savory herbs, and a little rose petal. An acidic backbone rounds it out and gives it a nice lift. You almost want to smack your lips after you take a sip, it is so pleasant. This would go so perfectly with so many foods, it makes my mind race… DUCK! duckduckduck. With any kind of fruit-based sauce like a cherry-balsamic glaze, or an herb bordelaise. Topped with GOAT CHEESE! Duck and goat cheese together are sublime. If not Duck, easily Salmon. Two of the most versatile species to prepare.
Currently we’re pouring this gem of a wine at ALL THREE of our restaurants! That would be Cellar on Greene, Mr. Friendly’s, and Solstice Kitchen & Wine Bar. See my links/shoutouts page if you so desire. You can also purchase a bottle to take home from us at Cellar for $27! email us at firstname.lastname@example.org if you’d like to order some! Chances are it will be open for tasting at the Wine Sale next Saturday (February 5th from 12-2) as well. Now, if that doesn’t give you many opportunities to taste and/or buy it, I don’t know what does. Please stop in for a glass, we’d love to have you try it! Hope everyone’s enjoying this 60+ degree day!