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Perched on top of a hill in the Northwest corner of the Willamette Valley at an elevation of 300-500 feet, Patton Valley Vineyard is a place of fantastic beauty. We have ample sun, cool breezes, and 360 degree aspects to the sun with a single soil type called Laurelwood.
We farm our site organically under LIVE guidelines allowing the ecosystem to thrive. This type of farming takes a lot of work, but the results speak for themselves. It is a hands-on approach that keeps us very busy but our vines and land very happy. In the winery, by contrast, we are hands-off, fermenting under native yeasts and bottling without filtering or fining. This gives our site, our fruit, and our wines the loudest voice in the room, rather than being drowned out by process.
Patton Valley Vineyard became a B Corporation in June of 2017, firmly aligning our business as a force for good, to compliment our sustainable production ethos.
2018 was both amazing and challenging as the sun was abundant from April until September, as things were getting ripe. Rain in September broke our harvest into two separate harvests, which was more weird than anything else. Fruit picked before the rains was lithe, bright, and bristling with energy, while the fruit picked after was more complex, dense, and brooding. In all, wines from 2018 show great range and character.
The wine has an alluring nose that’s all manner of violet, pipe tobacco, blue fruit, pie crust and rose petal. It is inviting, and draws you into a palate that is more red than blue. Italian plum, black tea, cranberry, strawberry and softened leather swim around together in wild, but meaningful synchrony. There’s just enough tannin here to hoist up the structure, and the finish is slow and deliberate.
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The farm is the heart of what we do, so we make it our duty to honor and protect it. Both Vineyard and Winery are certified sustainable by the third party verifier LIVE (low input viticulture and enology).
We make sustainable wine because it tastes better and it ensures that our work does no harm to the land, the people, or the greater community. An accumulation of small decisions in the vineyard and winery, from cover cropping to our long-standing commitment to screwcap closures keep us deeply engaged and actively making the purest wines possible.
B-Corp certified in 2017, Patton Valley joins a community of over 2000 businesses meeting the highest standards of overall social and environmental performance and accountability and aspires to use business to solve social and environmental problems.
When they purchased the property in 1995, Monte Pitt and Dave Chen had been dreaming of planting Pinot noir in Oregon for over 10 years. At the crest of the hill, the 72-acre abandoned hillside orchard, overlooking the Patton Valley, in the small and unlikely town of Gaston, would provide the perfect site for the original 24 acres of the Patton Valley Estate Vineyard.
Today, the vineyard is 30 acres of clonally-diverse Pinot noir, Gamay, and Chenin blanc and our mission remains unchanged; to responsibly and sustainably grow the Willamette Valley’s finest grapes, and make beautiful wines that reflect the character of the land and of the people who produce them.
Leading our efforts is our Winemaker and Vineyard Manager, Derek Einberger, who joined us in the summer of 2010. Becoming a co-owner in 2013, his style of production, from root to fruit to glass, mirrors that of the overarching ethic of Patton Valley: a light, but deliberate hand.
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