Patricia Green Cellars

Patty Green and Jim Anderson launched Patricia Green Cellars in 2000 after departing Torii Mor, a winery they had built together since 1993. Green had become Torii Mor's first winemaker that year, having previously worked harvests at Adelsheim Vineyard and begun her wine career picking grapes at Hillcrest Winery in Roseburg in 1986. When the owners of the former Autumn Wind Winery in Ribbon Ridge reached out about a sale, Green and Anderson purchased the 52-acre property, including its cellar, equipment, and 22-acre vineyard, signing papers in July 2000. The winery was built on the conviction that great Oregon vineyards could produce uniquely excellent wines if people dedicated themselves to the farming and winemaking necessary to do so. Following Patty Green's unexpected passing in November 2017 at age 62, Jim Anderson has continued as winemaker, honoring her legacy and the winery's founding principles.

• Purchased the former Autumn Wind Winery estate in July 2000; papers signed on July 23, 2000
• Patty Green was the first winemaker at Torii Mor from 1993; she and Anderson built that winery together before departing in 2000
• Green's winemaking career began with grape-picking at Hillcrest Winery in Roseburg in 1986, followed by harvest work at Adelsheim in the early 1990s
• Patty Green passed away in November 2017 at age 62; Jim Anderson carries forward the winery's vision

Patricia Green Cellars is dedicated fully and solely to expressing Pinot Noir as derived from where it is grown. The winery farms all of its vineyard holdings, whether owned or under contract, without irrigation, ensuring that each site's soil, microclimate, clonal material, and vine age speak directly through the wine. The estate was converted entirely to organic farming practices around 2014 and 2015 and has remained so. Winemaking follows a vintage-responsive approach: consistent practices such as fruit sorting, cold soaking, and punch-down are applied with intensity calibrated to each vintage and site, rather than to a fixed formula. The winery also produces small volumes of Sauvignon Blanc, including from what are documented as the oldest Sauvignon Blanc vines in the Willamette Valley, as well as Chardonnay from estate plantings.

• No irrigation across all vineyard holdings; dry-farming is central to the winery's terroir philosophy
• Estate vineyard converted to fully organic farming circa 2014 to 2015 and maintained organically since
• Winemaking adapts vintage to vintage; cold soaking, sorting, and punch-down are consistent practices applied with fluid intensity
• Portfolio is almost entirely Pinot Noir; Sauvignon Blanc and Chardonnay produced in smaller volumes from estate and contracted sites

Patricia Green Cellars self-describes as producing more individual bottlings of Pinot Noir than any other winery in America. In a typical vintage the winery releases 20 or more distinct Pinot Noirs, differentiated by vineyard, block, clone, or vine age, drawing from sites across Ribbon Ridge, Dundee Hills, Chehalem Mountains, and Eola Hills. The 52-acre estate vineyard is divided into 17 individual sections, each picked, fermented, and barreled separately, with the original planting dating to 1984. The flagship Estate Vineyard Old Vine bottling draws from vines aged 24 to 38 years, where Anderson has observed that vines around 25 years old begin shifting from darker fruit toward a brighter, redder fruit profile with greater minerality. Since 2012 the winery has made a particular point of cataloging historic Oregon vineyard sites by making wine from them, including sites planted as far back as the late 1960s.

• Estate vineyard's 17 blocks picked, fermented, and barreled individually; original planting dates to 1984, the second-oldest in the Ribbon Ridge AVA
• Estate Old Vine bottling sourced from vines 24 to 38 years old; vine age shift around 25 years produces brighter, redder fruit with greater minerality
• Bonshaw Block is a roughly 1.5-acre south-slope block of 100% Pommard clone from a 1990 planting; yields approximately 1.4 tons per harvest
• Since 2012 the winery has actively cataloged historic Oregon vineyard sites, including sites established in the late 1960s and early 1970s

Patricia Green Cellars has earned consistent critical recognition since its founding, accumulating more 90-point-or-higher scores from any Oregon winery founded since 2000. The milestone moment came in April 2018, when Wine Enthusiast awarded the 2016 Estate Vineyard Bonshaw Block Pinot Noir a perfect 100 points, reviewed by Paul Gregutt. This was the first perfect score given to a Willamette Valley wine and made Patricia Green Cellars only the second winery in the world to receive 100 points from Wine Enthusiast. At that time 89 of the winery's releases had already scored 90 points or higher. The winery has been consistently noted by Wine Spectator and Wine Enthusiast across multiple vintages, with the 2015 vintage Pinot Noirs cited by Wine Spectator as among the best in the winery's history.

• 2016 Estate Vineyard Bonshaw Block scored 100 points from Wine Enthusiast (Paul Gregutt), the first perfect score for a Willamette Valley wine
• Only the second winery in the world to receive a 100-point score from Wine Enthusiast at the time of the award
• 89 releases had scored 90 points or higher prior to the 100-point milestone; more 90-plus scores than any Oregon winery founded since 2000
• 2015 vintage Pinot Noirs rated among the winery's best-ever by Wine Spectator

A core pillar of Patricia Green Cellars is the pursuit and preservation of Oregon's historic vineyard heritage. Since 2012 the winery has made a distinct point of sourcing from sites with particular relevance to the Oregon Pinot Noir story, including vineyards planted in the late 1960s and early 1970s by pioneers such as Dick Erath. The barrel room, called the Heritage Vineyard Room, embodies this mission by showcasing the winery's connection to Oregon's historic sites. Patty Green's legacy endures both in the wines produced and in the philosophical framework she established: that Oregon's vineyards, honestly farmed and minimally manipulated, are capable of producing wines of world-class distinction. Jim Anderson continues to steward that vision, distributing wines to roughly 23 states through selective wholesale and a direct wine club structured around allocation for the winery's most dedicated supporters.

• Heritage Vineyard Room in the barrel cellar documents and celebrates Oregon's historic vineyard sites
• Since 2012 the winery has actively cataloged historic sites, including those planted by Oregon wine pioneers in the 1960s and 1970s
• Wine club structured around allocation of limited-production wines to long-standing supporters; two shipments per year totaling one case annually
• Wines distributed to approximately 23 states through selective wholesale and direct-to-consumer channels

Recent vintages from Patricia Green Cellars continue to demonstrate the precision and site-differentiation that define the producer. The 2023 vintage releases reviewed by Paul Gregutt include the Estate Vineyard, Estate Old Vine, Wind Ridge, Chehalem Mountain, Balcombe, Durant Madrone Block, and Estate Wadensvil Block, among others, all in the 93 to 95-point range at 13.8 percent alcohol. The wines are consistently noted for low alcohol, exceptional length, and clear site-to-site differentiation, with Ribbon Ridge marine sedimentary soils producing mineral-driven, structured expressions and Dundee Hills sites delivering classic sculpted red-fruit character. The winery produces a Volcanic Soil and a Marine Sedimentary Soil bottling as entry-level expressions that anchor the philosophical framework underlying the entire range.

• 2023 vintage releases reviewed at 93 to 95 points, consistently at 13.8 percent alcohol
• Marine Sedimentary and Volcanic Soil bottlings serve as accessible introductions to the winery's terroir-driven philosophy
• Ribbon Ridge estate sites show seashell minerality and bright acidity from uplifted marine sedimentary soils
• Dundee Hills designates such as Balcombe Vineyard display sculpted red-fruit character typical of volcanic Jory soils