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WillaKenzie Estate Pinot Noir Terres Basses 2009

WillaKenzie Estate Pinot Noir Terres Basses 2009

750ml        
Sku: 1737707

Lead Time 5 day lead-time required Why?

Willakenzie Estate is a small, family-owned winery located in the Yamhill-Carlton district of Oregon’s Willamette Valley. They focus on quality, handcrafted wines with minimal intervention using 100% estate fruit. The soil, cool climate and topography are ideal for growing Pinot Noir, Pinot Gris, Pinot Blanc, Gamay Noir and Pinot Meunier. The vineyards at Willakenzie Estate are certified L.I.V.E (Low Input Viticulture & Enology) and Salmon-Safe and are farmed sustainably using mostly organic products such as compost and kelp. Winemaker Thibaud Mandet combines the best of new and old world techniques.

Tasting notes
Aromas evolve from wood spice, cedar, coffee and vanilla into Christmas spices, Douglas fir, cassis and a touch of citrus. Flavors of rich black fruits, rose petals and pepper are complimented by structured tannins and well-integrated acidity.

Rating
 Wine Spectator 90 points (Oct 15 2012)
Polished, refreshing and juicy, offering red berry and black cherry flavors, with a delicate touch of pepper that dots the i’s as the finish lingers easily. The tannins have a light grip. Best from 2013 through 2017. 500 cases made. –HS
 Wine Advocate 90 points (Aug 2012)
As its name indicates, from lower (and more clay-rich) sections of WillaKenzie?s Yamhill property, planted with two Dijon clones, their 2009 Pinot Noir Terres Basses displays peat-like smokiness and black pepper pungency allied to dark berry confiture, and with an overlay of toast, macaroon and vanilla that I could personally do without (though the barrels are only half new, as with several sibling cuvees). This finishes with broad (borderline bulky), caressing, sweetly fruited satisfaction, persistently smoky and peppery, if without much primary juiciness or salivary enticement.

Technical notes
The vineyard was planted in 1997 to Dijon clones 113 and 115. Cold soaked prior to fermentation in opentop fermentors for a total of 27 days with skin contact and daily punch downs. The wine aged for 15 months in French oak (50% new).

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