WillaKenzie Estate
2009 Pinot Noir, Kiana, Willamette Valley
Fact Sheet
Vineyard Profile
The vineyard is named after Ronni and Bernard Lacroute’s granddaughter Kiana, which is Hawaiian for goddess. The vines were planted in 1996 and 1997 using new Dijon clonal material Pinot Noir 777 and 114. Two different rootstocks were used according to the structure of the soil, which is Willakenzie, known for its ability to drain. The young vines were drip irrigated regularly for the first two years, then sparingly thereafter. The berries produced are characteristic of the new Dijon clones, tending to be smaller with a higher skin to juice ratio, which results in more intense flavors in the wine.
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
In our gravity-fed winery, this 2009 Pinot Noir was handcrafted to achieve a fully extracted and complex style. A cool maceration preceded the open-top, Burgundian-style fermentation for a total of 26 days of skin contact and daily punch downs by Bigfoot, our pneumatic punch-down device. The wine was then gravity-fed directly to barrels where it underwent 100 percent malolactic fermentation during the next six months. The wine spent a total of 15 months in 40 percent new French oak from a selection of coopers. The wine was bottled unfiltered and unfined.
Tasting Notes
Ruby red in color, the 2009 Kiana exhibits notes of lavender with undertones of clove and star anise. Bright white pepper, red currants and sweet red cherries cover the palate. Medium-bodied, the fruit profile is one of red fruit with texture, linear acidity and a long, elegant finish. Enjoy 2012-2020. Pairs well with a creamy risotto, grilled salmon or roast game hen.
