Patricia Green Corrine Vineyard Wadensvil Block Pinot Noir 2021
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The Land
Corrine Vineyard is 25 acres of south-facing hillside just east of Ribbon Ridge in the Chehalem Mountains, and it folds enough that corners of it behave differently. The Wadensvil Block is the part that reads as pure Corrine. Where the Anklebreaker Block nearby is buried under brick-sized rubble from an old basalt landslide, this block sits on the thin marine sedimentary soil the site is known for: Willakenzie series, sandy and talc-like, low in clay, over a sandstone subsoil that drains almost instantly. Paul Hart and Jan Jacobsen, founders of Rex Hill, planted the hillside as Jacob-Hart Vineyard in 1987. The Wadensvil block followed in 1991, planted entirely to that one clone. Nothing here has ever been irrigated.
The Wine
Wadensvil is a Pinot Noir clone, not a corner of the vineyard, and this block is 100% of it. David Lett brought it to Oregon in January 1965 from the Swiss research station at Wadenswil, selected there for open clusters and disease resistance. It runs high-toned where Pommard gives weight: spice, florals, bright red fruit, firm acidity. Lett's 1975 South Block Reserve, the wine that first won Oregon Pinot Noir international attention, was all Wadensvil. On thin marine soil, that lift picks up a mineral spine. Rose petal, cranberry, pomegranate and crushed stone, then a taut, red-fruited middle and tannin that grips rather than coats. A heat dome on June 26 to 28 pushed Salem to 117 degrees, but the fruit was pre-veraison, small and green, and came through nearly untouched. Rain at bloom cut the crop to around 75% of normal, a 92-day drought ran through August, and a cool September harvest brought fruit in fully ripe and sharply acidic.
The People
The winery still carries Patricia Green's name eight years after her death in 2017, which Jim Anderson frames as what she meant to Oregon wine, not sentiment. The two founded the label in 2000 after leaving a winery they had run since 1993. The farming rule has not moved: no site they work is irrigated, so soil, microclimate and clonal material do the talking. Sites are farmed organically, some still in conversion, some moving toward biodynamics. Cellar habits are just as fixed: sorting, cold soaking and punchdowns every vintage, only the intensity changing. Anderson works alongside Matthew Russell; the two bottled thirty-six individual Pinot Noirs in 2021.
Food Pairing
Wadensvil's lift and acidity make this the Pinot Noir for food a heavier red would flatten. Grill king salmon over cedar with salt and lemon and the red fruit sits right next to the fat. Roast a chicken with tarragon and butter, serve it with the pan juices, and the acidity keeps cutting. Duck confit with lentils and a sharp mustard vinaigrette meets the florals and the tannic grip at once. Serve it cool, around 58 degrees. This is the bottle for the night you are cooking for four and want the wine in the conversation.
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The Willamette Valley, nestled in Oregon, is a region renowned for its cool-climate wines, particularly its Pinot Noir. While Pinot Noir is its most celebrated variety, the valley is also home to other cool climate varieties like Chardonnay and Riesling. The region's unique terroir, characterized by rolling hills, volcanic and sedimentary soils, and a maritime climate influence, contributes to the elegance and complexity of its wines. The wines of the Willamette Valley offer a delicate balance between fruit, acidity, and earthiness. Its increasingly growing reputation places it among the world’s top regions for Pinot Noir.
Oregon - Willamette Valley
Pinot Noir is a thin-skinned, notoriously difficult-to-grow, low-yielding grape that finds its ancestral home in Burgundy, France, where it produces some of the world's most elegant and nuanced wines. While Burgundy remains its spiritual heartland, Pinot Noir has since traveled the globe, finding success in other cooler climates, notably in California, Oregon, New Zealand, and Germany. This grape is a challenge for any grower, as it requires specific conditions to show its best, and yet the wines it produces are capable of such a captivating and singular character.
