WillaKenzie Estate
2009 Pinot Noir, Triple Black Slopes, Willamette Valley
Fact Sheet
Vineyard Profile
The Triple Black Slopes vineyard is composed of four blocks facing due south. Named after the black diamond ski slope designation, this vineyard is the steepest part of the estate. We farm the slopes with narrow track tractors and our best tractor drivers. With an elevation of 500 to 675 feet, the vineyard was planted in 1999 to Dijon clones 114 and 777. The combination of the steep terrain, the south-facing vines and the clonal selection contributes to the intensity of 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 50 percent new French oak from a selection of coopers.
Tasting Notes
Concentrated and focused with a lovely bouquet of clove, cinnamon spice, vanilla and violets that carries over to the palate. Juicy red fruits and velvety tannins meld perfectly into an amaro and cassis-jam finish. This medium-bodied and exceptionally balanced wine offers a distinctive profile and seamless integration, which will continue to improve with age. We recommend holding for one to two years before opening, or if not, decant at least one hour before serving. Aging potential is 8 to10 years. The wine will pair well with roasted pheasant with quince or a pepper-crusted steak.
