One of the wines I opened today (for this evening) was the 2009 Notorious. Also a Winebid purchase from about a year ago. It too seemed tired and a bit 'hot". Put a cork back in it and stuck it in the fridge to see whether it might come back alive tomorrow.
However, the 2005 Quail Hill was very nice. Ex-BIL (who turned me onto really nice wine 35 or so years ago) happened to crash the dinner at my kid’s place and he was blown away by both the Quail Hill and Marcus’ 2015 Whistling Ridge. Insisted I send him pics so that he will be able to start looking . . . .
Starting to move past primary, lovely earthy nose, palate and finish were well aligned and resolved, with plenty of structure for further aging, but good now.
Patricia Green Cellars 2005 Goldschmidt - Opened this magnum approximately 2 1/2 hours before dinner tonight. This is drinking fabulous at twenty years in. Silky texture with a decent amount of red fruit still present. Despite having stood this up a couple of days earlier, there is a good amount of sediment present early on. Looking forward to seeing where this goes over the next 2-3 days!
Pretty blown away here. This old vineyard (1972 plantings) produced very little fruit in 2005. We had 3 barrels of this from close to 2 acres worth of fruit (a ton will give you around 165 gallons so the math is pretty terrible on 2 acres and 180 gallons produced). We used one for the 20th Anniversary bottling. So, there were about 48 cases bottled and maybe 6 or, at the most, 12 magnums of this. This vineyard has a special, special meaning to me and the wines we bottled from 2002-2006 are all special to me with the the 2005 and 2006 really topping the charts.
I just admired a few of the 2002 PGC Goldschmidt bottles in my wine cabinet at the ex’s on Saturday afternoon. I was interested, but committed to something from 2005 to pair with one of my very few Burgundy bottles. It appears that I should have joined Jeff.
Just dropping by to say that I’ve opened at least four different 2023 PGC Pinot Noir bottlings - the Estate Patty’s Block, La Belle Promenade Ghost Barn Block, Estate (blend) and Lia’s - and each one has been absolutely delicious. Those last two, especially, were wide open for business and so damn generous on both the nose and in the mouth. The first two were a bit tighter, but still wide open and generous. Both the Estate (blend) and Lia’s also saw a night two, with zero drop off in just how damn delicious they were. Looking forward to opening any number of the additional 2023s in the lineup. Congrats Jim and the PGC crew for having produced such special wines.
That Lia’s was my most recent . . . and all I could think was “I need to order another case of this stuff!!” But, I’ve got a significant absence-of-cellar-space issue with which I am wrestling at the moment, and losing that wrestling match. I swore to myself I needed to stop purchasing once this fall’s shipments all arrived . . . and instead have failed, miserably, to follow through. Ugh. And, of course, BD17 lurks in the not-too-distant future . . . . But to your question, David, if you have a bottle of either the Estate or the Lia’s, wait no longer. I don’t recall having decanted either of those bottles and they were delicious from first to last glass.
Cracked open a PGC Weber Vineyard 2021 recently - curiosity got the better of me as I hadn’t yet opened one.
Really lovely, but tighter than I had anticipated - that’s probably on me though, as I think a lot of '21s have looked that way and I wasn’t thinking about that when I popped the cork. Once I gave it some breathing room, it came into a really great place, full of flowers and stone…but I do think I’ll save the others at least a few more years, as I think the vintage both needs and will reward patience. It’s my first experience with Weber Vineyard, so unsure if this also applies to the site more broadly or not.
2024 Sauvignon Blanc Estate. We liked it when we visited PGC in June and it was good with the halibut in green curry we had for Christmas Eve. The fruit I get on the palate is peach which makes this distinctive for SB.
Nice. Our vineyard is the oldest Sauvignon Blanc vines certainly in the Willamette Valley and possible all of Oregon. In 2015 we began bottling the Estate on its own when the vines pushed past 25 years in vine age. It’s easily one of my favorite wines we produce.
Ha! Me, too! Unfortunately it required the shut-in time of the pandemic in 2020 for us to find a customer base of day drinkers so we could actually sell it.
