Patton Valley PTG Red Wine 2017

Hello All,

If someone were to ask me who my favorite producer of Oregon wine is right now, I would not hesitate before saying the two words – Patton Valley.

And you would probably think, “well, this wine must be pretty good if they are your favorite producer of Oregon wine.”

And to that, I would say, “Yeah, their wine is some of the best being made in the Willamette Valley right now, but that’s not why they’re my favorite producer.”

I met Mike (PV's National Sales Manager -- pictured below) and Derek (PV's Winemaker) back in 2017 when I was at Oregon Pinot Camp -- same place I met Mitch. They are really great dudes, but that's also not a reason why they're my favorite producers.

(Me, Mike Wilison of Patton Valley, Codey)

The team at Patton Valley Vineyards is, hands down, doing some of the most creative winemaking in the Pacific Northwest right now.

Their dedication to pushing the envelope while farming their vineyards in a safe and responsible way is undeniably what sets them apart from their neighbors.

While their main focus is without-a-doubt their production high-quality Pinot Noir, these guys (and girls) keep things interesting by producing small lots of their favorite varietals that you probably won’t find anywhere else in Willamette.

I’m talking about absolutely delicious Petillant Natural Wine made from Riesling, as well as one made from Pinot Noir.

I’m talking about Chardonnay sourced from Columbia Valley in Washington State, vinified at their facility in Willamette, and then cleared only for the state of Connecticut.

And I’m talking about an absolutely killer version of a wine whose influence was taken from one of the most underrated and unheard of French AOC’s in Burgundy -- Bourgogne Passe-Tout-Grains.

According to French AOC laws, Bourgogne Passe-Tout-Grains (commonly reffered to as ‘PTG’) must be wine in which Pinot Noir and Gamay account for a minimum 30% and 15% of the blend, respectively. The two grapes must also be vinified together.

The wine we are offering you today is Patton Valley’s take on this deliciously crushable wine.

Patton Valley PTG Red Wine 2017

Derek (winemaker) is co-fermenting all of the varietals for this wine under heavy CO2, using carbonic fermentation for 15 days. That’s 50% Gamay, 44% Pinot Noir, 5% Chardonnay and 1% Pinot Gris, all under one roof.

The wine is then pressed to barrel, so as to allow it finish its primary fermentation.

Malolactic attempted to ensue but Derek shut it down to preserve freshness and vibrancy – not very common, but then again, that’s why I love these guys!

The end result is a light-bodied wine that shows fresh cranberry and cherry fruit on the nose. Some earth tones are also picked up in the form of black pepper and mineral rocks.

The palate is fresh and lively with all of that delicious fresh fruit coming through, along with a snap of acidity on the long finish.

Food wine for sure, but don’t hesitate to crack it open and drink it by itself… not a heavy wine at all!

This juice is limited, as only 150 cases were produced in the 2017 vintage.

Get it while you can.

Cheers!

-Carey Vanderborg, Wine Specialist.

All Orders Due by Wednesday October 3rd at 5PM

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