WillaKenzie Estate
2009 Gamay Noir, Willamette Valley
Fact Sheet
Vineyard Profile
Four acres of Gamay Noir were planted in 1993 at WillaKenzie Estate. The vines are spaced at 1,200 plants per acre, running north to south, allowing for maximum sun exposure. All the vineyards are planted on Willakenzie soil, a soil type known for its excellent drainage. The clones used are true Gamay Noir clones from the Beaujolais region of France. The plants are grafted onto phylloxera-resistant rootstock 5C and trained into an upright, double-guyot trellising system. The grapes were picked by hand on the morning of October 7.
Vintage Report
The 2009 vintage started with a slightly delayed budbreak in the third week of April. After swift canopy growth from mid-May to June, full bloom ensued by June 18, resulting in a healthy fruit set. By July, summer heat spells hastened fruit development and seed hardening. By executing a strategic leaf pulling program, we were able to delay exposing the fruit, despite the potential for sunburn damage, which was minimal compared to other sites in the valley where pulling was heavy and early. The growing season provided ample vegetative growth with a focus on maintaining a contained canopy, guiding the plant from green growth to fruit growth. Our clusters were abundant in number and plump with the start of veraison, from August 5 onward. With appropriate hedging and fruit thinning, we managed to keep our target yields. The fruit matured progressively with very little fruit rot and increasingly lower yield as dehydration set in. Harvest began on September 21 with Terres Basses and ended on October 12. The overall quality of the fruit was exceptional with full, heavy clusters, good color and an ideal balance of sugars and acids.
Vinification
The same nurturing techniques we use for our Pinot Noir (minimal intervention, gentle handling of the wine at every stage of its developement) are employed to produce the Gamay Noir. A cool maceration preceded the open-top, Burgundian-style fermentation for a total of 23 days of skin contact and daily punch downs by Bigfoot, our mechanical punch-down device, thus adding to the brilliant color of the wine. The wine was then gravity fed to barrels where it underwent 100 percent malolactic fermentation over the next 10 months. The wine spent a total of 12 months maturing in a variety of French oak barrels, 20 percent of which were new.
Tasting Notes
With a lovely deep rose color, our 2009 Gamay Noir reveals a perfume of red cherries and violets. The palate blooms with blueberries, tart red raspberries, lavender and just a bit of green olive and strong notes of white pepper. It is bright and fresh, with well-integrated tannins and a long, juicy finish. It makes a splendid summer wine when chilled, and will pair well with many holiday favorites such as turkey with cranberry sauce and sweet potatoes. This wine shows well young but can age five to seven years.
