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The Patton Valley Vineyard PTG, an homage to AOC Bourgogne Passe-Tout-Grains, has been a creeping favorite with our legion and hale fans across the globe. Composed of mostly red and a few white grapes, it provides the kind of much-needed categorical that fits somewhere between red wine and rosé. A true representation of our Estate Vineyard - less the equally scant Chenin Blanc - the PTG is everything we think about when we consider cool-climate Oregon viticulture.
As in previous vintages, we co-fermented the lot under heavy CO2 using carbonic fermentation for 20 days. Then the wine was pressed to barrel to finish primary fermentation with native yeasts. To nudge it along, we carefully pigeage 3 times before racking to barrel. The wine started Malolactic fermentation, but was shut down to preserve freshness and vibrancy. This isn’t exactly how most people make red wine, but we aren’t most people. The style is meant to be fresh, lively, and wholly unlike anything else, and it delivers on all counts.
We farm organically under LIVE guidelines which allows the ecosystem to thrive without being blotted out by synthetic chemicals. Without noxious pesticides, farming here takes a lot of work. It is this hands-on approach that keeps us very busy and our vines very happy. In the winery we are hands-off, doing as little as possible to interfere with nature’s course. This approach gives our wines their own voice, register, and timbre.
We could all really use a slight chill, and this wine is no different. We like it served as a white wine, and then allowed to warm as you go, but do what you like. This iteration of PTG has more Pinot noir than in year’s past, as we had some really vibrant fruit to work with. The resultant wine is airy, briary, herbal, and cool on the nose. The palate is wild berries, gumballs, and a flash of graphite, with the lift from a citrus and tree-fruit thread that invites and completes. A fine compliment from easy fare to the most complex.
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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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