Willamette Valley Pinot Noir
2006 Pinot Noir Willamette Valley is a selection of different Estate grown Pinot Noir clones, including several Dijon clones such as 113, 115, 114. WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are planted at 1200 to 1800 vines/acre running north to south, allowing for maximum sun exposure. All the vineyards are planted on Willakenzie soil, a type known for its excellent drainage. The plants are grafted onto phylloxera-resistant rootstock and trained into an upright, double guyot trellising system. <br> The 2006 Pinot Noir Willamette Valley was made in WillaKenzie's gravity-flow winery with the goal of achieving a rich and elegant style. A cool maceration preceded the open-top, Burgundian-style fermentation that averaged 20 days of skin contact and daily punch downs. Following fermentation, the wine was blended with the press wine in a tank where it settled for several days before being racked to barrels. After ageing for a total of 10 months in French oak (20% new) from a variety of coopers, the individual lots were blended to obtain a wine that is fresh and approachable when young. WillaKenzie Estate bottled 100 % of the 2006 Pinot Noir Willamette Valley with screw cap closures.<br> 2006 Pinot Noir Willamette Valley is a selection of different Estate grown Pinot Noir clones, including several Dijon clones such as 113, 115, 114. WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are planted at 1200 to 1800 vines/acre running north to south, allowing for maximum sun exposure. All the vineyards are planted on Willakenzie soil, a type known for its excellent drainage. The plants are grafted onto phylloxera-resistant rootstock and trained into an upright, double guyot trellising system.
The 2006 Pinot Noir Willamette Valley was made in WillaKenzie's gravity-flow winery with the goal of achieving a rich and elegant style. A cool maceration preceded the open-top, Burgundian-style fermentation that averaged 20 days of skin contact and daily punch downs. Following fermentation, the wine was blended with the press wine in a tank where it settled for several days before being racked to barrels. After ageing for a total of 10 months in French oak (20% new) from a variety of coopers, the individual lots were blended to obtain a wine that is fresh and approachable when young. WillaKenzie Estate bottled 100 % of the 2006 Pinot Noir Willamette Valley with screw cap closures.


Notes
Pleasing to the eye with its deep garnet color and striking clarity, this 2006 Pinot Noir offers complex aromas of rich red and black fruits with attractive floral tones and a touch of spice. The flavors follow the aromas with bright plum and cherry in the forefront augmented by red currants and blackberries. The finish is long with hints of candied fruit and spice. The wine successfully combines elegance and concentration to create a smooth mouth feel that displays finely balanced acidity and well-integrated tannins. Approachable and a pleasure to drink now, it can be enjoyed by itself as an aperitif, or paired with roasted poultry, pork chops, milder cheeses, pâté and mushrooms. It is ready to drink now and will continue to improve over the next 3- 5 years.


Buying Information
Bottle Size: Vintage: Type: Case Size: Bottle Price: Buy Bottle Buy Case
75cl 2006 Red 12 £24.50 BUY BUY




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