Patricia Green is one of the most influential winemakers in Oregon, having been involved in the industry since the late 80s, and one of the first female winemakers in the state when she took over her first vintage in 1992. Since breaking out and establishing her own label along with business partner Jim Anderson, the Patty Green label has been a consistent source of quality with their excellent variety of vineyard designated Pinot Noirs. White wines have been less of a focus, as the white wine scene in Oregon has been more Quixotic over the years. Pinos Gris is one of the more popular grapes there, but most of the plantings are made for wines that are a bit more basic than what the winery is looking for. The Chardonnay scene is improving as more wineries are moving to use the right clones in the right places, but there still aren't nearly as many quality sources for Chardonnay as there are for Pinot Noir. The one grape variety they have worked with consistently has been Sauvignon Blanc, which they were among the first to plant on their estate vineyard in 2000. In the time since they have encouraged other sites to plant the grape and have found sources that pass their high standards and can incorporate into their program. They now feature both an Estate bottling from their oldest parcel and this blend of Estate and locally sourced fruit, which by itself is superior to most winery's best efforts.
Pale pale gold and pouring with just the slightest pinpricks of CO2 bubbles that disappear immediately, the aromatics are clearly Loire inspired with almost salty lime and white citrus aromas with some spice and lemongrass emerging with time.Bright and juicy on the palate with an almost ginger-y spice to the tart citrus flavors is exceptionally refreshing and brings lots of subtle complexity across the finish. There isn't the chalky cut of minerality on the palate in the manner of a Sancerre, but the style and level of complexity is definitely in that league. A great food wine for pairing with citrus influenced white fish and seafood dishes, especially something that may have a Pan-American or Pacific Rim spice influence.
Pale pale gold and pouring with just the slightest pinpricks of CO2 bubbles that disappear immediately, the aromatics are clearly Loire inspired with almost salty lime and white citrus aromas with some spice and lemongrass emerging with time.Bright and juicy on the palate with an almost ginger-y spice to the tart citrus flavors is exceptionally refreshing and brings lots of subtle complexity across the finish. There isn't the chalky cut of minerality on the palate in the manner of a Sancerre, but the style and level of complexity is definitely in that league. A great food wine for pairing with citrus influenced white fish and seafood dishes, especially something that may have a Pan-American or Pacific Rim spice influence.
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