Just had the 2018 Patricia Green Lia’s PN. That would fit the bill of Burgundian.
Thanks. That would, historically, would not be one of ours that I would have gone with but the 2018 is a different beast. Todd’s farming has picked up significantly as well. Still, I usually think of that as an all-encompassing wine of ours. Can be liked across the board. But I still appreciate the mention.
Johan. You want village or premier cru you can drink now or the next 10 years? Johan. Biodynamic too.
We had a 2010 Arterberry Maresh Winderlea last night that was just a beautiful wine. It took about one hour to open up and when it did it was everything you’d want from Pinot and reminded me of 1cru Chambolle. Great red fruit, baking spice and tea notes all in perfect balance. The 10 Ayoub we had earlier in the week was also outstanding. Almost all of my pinot budget is going to Oregon these days. Can’t remember the last burg I bought. Next up will be the 2010 Belle Pente Reserve.
Interesting thread. We once had a tasting with my group of Burgundy wines and I brought a Patricia Green single vineyard as a ringer. While I love PG wines, it did not taste at all like the Burgundies IMO. More forward, the fruit had a different type of presentation, and a totally different mouth feel.
Jim- bit of thread drift but what are your thoughts on the 18’s in general ?
Fred, I’m hoping that Jim will chime in to answer your question, but until then, please check out the following link to the PGC newsletters:
https://www.patriciagreencellars.com/Newsletters
Jim does a wonderful job reflecting on each vintage and I like to go back and check them out if I have a question or thought on a particular vintage. Paper copies of the newsletters are sent to mailing list or club members which is a nice touch by the PGC folks.
James
Mark, does this mean you have stopped buying Bordeaux?
To me, it’s a terrific vintage. Strong wines that are generally slightly darker fruited, have very good acidities that are easily handled by the dense fruit and fairly substantial tannins. The 17s might be more to the palate of of those looking for more red fruited and stylish wines. We used a lot of whole cluster in 18 because it was absolutely easy to do. My favorite wines are the 100% or at least above 50% whole cluster ferment wines. I would expect these to be long-lived and not really see much change from their primary natures until 7-10 years out. I am wondering if I should think of it as a more complete 2008 vintage. Too soon to say.
By coincidence, last week I opened a 2008 Maison Champy Gevrey-Chambertin Cru Les Cazetiers to prepare my palate for an Oregon/Burgundy comparison tasting (which has been delayed due to Covid-19). My thoughts were that picking out the Oregon and Burgundy might be more difficult than anticipated, as the wine could easily be taken for a 2008 Patricia Green, such as the Whistling Ridge.
Cellartracker notes vary a lot on this wine, so I should note that it was a absolutely clean bottle. No funk, but with a mushroom, sous bois that comes from the grapes, not contamination. Despite the faded color, fruit was still fresh. Sweeter than I expected from Burgundy, keeping it in line with the somewhat sweet 2008 Willamette Valley Pinots.
Second the Thomas, although I had to send a letter to John to receive the annual allocation. I believe he is now using email.
Great to see the notes on a 2010. Such a great vintage.
Thanks you James and Jim. Appreciate the context on 18 and reading some of the prior PGC newsletters. I’ve been a buyer of the wines off and on since 2008. Looking forward to trying both 17 and 18’s.