2019 Riesling Pétillant Naturel
Fizzy fun with classic Riesling notes of white peach, crisp apple, and biscuit on the nose
Once primary fermentation slowed, the wine was left to rest and settle before racking off of its primary lees. At bottling, a scant 11g/l dosage of sugar is introduced and the few frigid remaining yeast cells are left to provide the sparkle and lees-y feel as they gets turned into alcohol and CO2. Not disgorging makes it hazy but creates broader palate weight, pleasing textures, and balance throughout. A small amount of sugar remains to offset the crisp acid here.
This special wine should be opened and enjoyed cold, in one sitting, and with friends as its charms are many but, alas, ephemeral.
Fizzy fun with classic Riesling notes of white peach, crisp apple, and biscuit on the nose. The palate is refreshing, energetic, and fruit forward with apples, pears, and stone fruit, with a kind of Fresca-like mouth feel. Spicy food, cured meats, or something salty will pair tremendously with this very unique wine.
Price$30.00 ($30.00 / bottle)
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.