Pierre Léon Pinot Noir
<br>Pierre Léon is a selection of different Estate grown Pinot Noir clones, including several Dijon clones, primarily 113, 114, and 115. WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are densely 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 crop was thinned at the time of veraison to assure low yields and maximize flavor and intensity.<br> WillaKenzie used their state of the art, gravity-flow winery to achieve a fully extracted and complex wine. A cool maceration preceded the open-top, Burgundian-style fermentation for a total of 20 days of skin contact and daily punchdowns by ‘Bigfoot’, their mechanical punchdown device. The wine was then gravity fed directly to barrels where it underwent 100% malolactic fermentation during the next 7 months. The wine spent a total of 12 months in French oak barrels (60% new) from a selection of coopers.
Pierre Léon is a selection of different Estate grown Pinot Noir clones, including several Dijon clones, primarily 113, 114, and 115. WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are densely 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 crop was thinned at the time of veraison to assure low yields and maximize flavor and intensity.
WillaKenzie used their state of the art, gravity-flow winery to achieve a fully extracted and complex wine. A cool maceration preceded the open-top, Burgundian-style fermentation for a total of 20 days of skin contact and daily punchdowns by ‘Bigfoot’, their mechanical punchdown device. The wine was then gravity fed directly to barrels where it underwent 100% malolactic fermentation during the next 7 months. The wine spent a total of 12 months in French oak barrels (60% new) from a selection of coopers.

Notes
Displays an appealing ruby colour with great clarity and depth. The aromas feature red fruits, with complex notes of anise, cedar and a touch of earthiness. Bright flavours of cherry and red berries are nicely framed by balanced acidity and well rounded tannins, to create an elegant, refined, medium-bodied wine that finishes with hints of licorice and roasted caramel. This wine is approachable now and will certainly improve in the cellar for the next 5-10 years. It will pair beautifully with salmon, lamb, veal chops, or pork tenderloin. We recommend that you open and decant the wine a couple of hours before serving.


Buying Information
Bottle Size: Vintage: Type: Case Size: Bottle Price: Buy Bottle Buy Case
75cl 2007 Red 12 £40.80 BUY BUY




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